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Appetizers

Ecuadorian Shrimp Ceviche

Ecuadorian Shrimp Ceviche recipe
photo by:kraft
ME GUSTA ESTA RECETA ES RIQUISIMA Y LA RECOMIENDO VA MUY BIEN CON UN MOFONGO
posted by
marilyn4314
on 2/22/2008
time
prep:
15 min
total:
5 hr 15 min
servings
total:
12 servings
Magazine Acquisition

What You Need

1
cup  fresh lime juice, divided
1
 red onion, thinly sliced
1
can  (8 oz.) tomato sauce
1/2
cup  KRAFT Zesty Italian Dressing
1/4
cup  orange juice
1
tsp.  GREY POUPON Dijon Mustard
2
lb.  frozen cooked cleaned small shrimp, thawed, drained
1/2
cup  chopped fresh cilantro

Make It

POUR 1/2 cup lime juice over onions in bowl; toss to evenly coat. Refrigerate 3 hours to marinate.

MIX tomato sauce, dressing, orange juice and mustard with remaining lime juice in large glass or plastic bowl. Add shrimp; toss to evenly coat. Refrigerate 1 hour.

DRAIN onions; discard marinade. Add half the onions to shrimp mixture; mix lightly. Refrigerate 1 hour.

DIVIDE shrimp among 12 small serving bowls; top with remaining onions and cilantro.

Kraft Kitchens Tips

Special Extra
Ecuadorians like to stir in a teaspoon of ketchup to each portion just before serving. Others like it a little spicy and add hot sauce to the tomato sauce mixture before tossing with the shrimp and refrigerating as directed.
Substitute
Substitute fresh lemon juice for the lime juice.
Fun Idea
Serve spooned over pitted avocado halves.
K:22268v13E:66255
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