ECUADORIAN SHRIMP CEVICHE

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Ecuadorian Shrimp Ceviche image

Provided by My Food and Family

Categories     Home

Time 5h15m

Yield 12 servings

Number Of Ingredients 8

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. frozen cooked cleaned small shrimp, thawed, drained
1/2 cup chopped fresh cilantro

Steps:

  • Pour 1/2 cup lime juice over onions in bowl; toss to evenly coat. Refrigerate 3 hours to marinate.
  • Mix tomato sauce, dressing, orange juice and mustard with remaining lime juice in large glass or plastic bowl. Add shrimp; toss to evenly coat. Refrigerate 1 hour.
  • 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.

Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g

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