Tuesday, January 1, 2008

Shrimp Ceviche

The first time I had shrimp ceviche was at Chad & Amy Carter's Murder Mystery Dinner fundraiser a few years back. It was delicious! (Of course, as I understand, Chad made it, so need I say more?) When I came across this recipe in a Kraft Foods calendar from 2004, I knew I had to try it someday. New Year's Eve was the perfect occasion for me to indulge in this delicious dip!

1 lb. cooked frozen shrimp (about 36-45), thawed, drained & chopped
1 cup fresh lime juice
1/2 cup Kraft Zesty Italian Dressing
1 red pepper, seeded & chopped
1 celery stalk, chopped
1 Tbsp. chopped cilantro
tortilla chips

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

Drain shrimp mixture; discard marinade.

Serve with tortilla chips.

Makes 16 servings (4 chips topped with 1 tsp. ceviche each).

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.


Becky said...

I was at this dinner but I don't remember this dish. But it sounds delicious and I can't wait to try it.

Rachel said...

This is sooo good, Amberly. My dad makes this too - as an appetizer - and puts it in a martini glass, which is fun. He also makes it with crab meat occasionally and he has an avocado cream sauce to go over it. Maybe I'll try to get that recipe from him so we can combine the two!

Amberly said...

Oh yeah... avocados would be delicious in ceviche!! I think I'll try that next time. I would love to have your dad's recipe, also.