CHIPOTLE-MANGO SHRIMP CEVICHE

Chipotle-Mango Shrimp Ceviche image

Try out some South American-style seafood tonight with this sweet-and-spicy recipe for Chipotle-Mango Shrimp Ceviche.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

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 onions
1/2 cup chopped fresh cilantro
1 lb. frozen cooked cleaned small shrimp, thawed, chopped
1/2 cup CORN NUTS Original, crushed

Steps:

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.

Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 120 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g