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Shrimp Ceviche

Shrimp Ceviche recipe
photo by:kraft
This chic appetizer with cooked shrimp and zesty lime juice would be right at home at a breezy cafe with an ocean view. Happily, it's at your home instead.
30 min
3 hr 30 min
16 servings, 4 topped chips each
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What You Need

lb.  cooked frozen shrimp (36-45 count), thawed, drained, chopped
cup  fresh lime juice
cup  KRAFT Zesty Italian Dressing
 red pepper, seeded, chopped
 celery stalk, chopped
Tbsp.  chopped fresh cilantro
 Tortilla chips

Make It

PLACE shrimp in large glass or plastic bowl. Pour combined lime juice and dressing over shrimp. Add red pepper, celery and cilantro; mix lightly. Cover. Refrigerate several hours to marinate.

DRAIN shrimp mixture; discard marinade. Spoon 1 tsp. of the shrimp mixture onto each tortilla chip. Serve immediately.

Kraft Kitchens Tips

Make Ahead
Ceviche mixture can be prepared in advance. Cover and store in refrigerator up to 3 days. When ready to serve, drain and place on tortilla chips as directed.
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