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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:
30 min
total:
5 hr 30 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.  cooked frozen cleaned small shrimp, thawed, drained
1/2
cup   chopped cilantro

Make It

POUR 1/2 cup lime juice over onions in bowl. Refrigerate 3 hours to marinate. After 3 hours, mix remaining lime juice, tomato sauce, dressing, orange juice and mustard in large non-reactive bowl. Add shrimp; toss to coat. Refrigerate 1 hour to marinate.

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 marinade!
Substitute
Substitute fresh lemon juice for the lime juice.
Fun Idea
Serve spooned over pitted avocado halves.
K:22268v13E:66255
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