Try out some South American-style seafood tonight with this sweet-and-spicy recipe for Chipotle-Mango Shrimp Ceviche.
What You Need
Original recipe yields 8 servings
1 canned chipotle pepper in adobo sauce with 1 Tbsp. sauce
1 cup fresh lime juice
1/2 cup KRAFT Mango Chipotle Vinaigrette Dressing
1 mango, chopped
1/2 cup chopped red onion s
1/2 cup chopped fresh cilantro
1 lb. frozen cooked cleaned small shrimp, thawed, chopped
1/2 cup CORN NUTS Original, crushed
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Let's Make It
Chop pepper finely; place in large glass bowl. Add adobo sauce and all remaining ingredients except shrimp and crushed CORN NUTS; mix well. Stir in shrimp.
Refrigerate several hours to marinate.
Drain shrimp mixture; discard marinade. Spoon into 8 small serving bowls; top with crushed CORN NUTS.
This flavorful shrimp mixture can be marinated up to 3 days before serving as directed.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.