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Shrimp Ceviche
Makes 16 servings, 4 topped chips each
Prep Time: 30 min
Ingredients
- 1 - pound cooked frozen shrimp (36-45
count), thawed, drained, chopped
- 1 - cup fresh lime juice
- 1/2 - cup Zesty Italian Dressing
- 1 - red pepper, seeded, chopped
- 1 - celery stalk, chopped
- 1 - Tablespoon chopped cilantro
- Tortilla chips
Directions
- 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 and refrigerate several hours to
marinate.
- Drain shrimp mixture; discard
marinade.
- Spoon 1 teaspoon of the shrimp mixture
onto each tortilla chip.
- Serve immediately.
Alan’s Kitchen Tip:
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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All text is available under the terms of the GNU Free Documentation
License.