Saturday, October 13, 2007

Shrimp Ceviche - Recipe

This is basically a shrimp salsa, very light in flavour and easy to do!

1 lb cooked frozen shrimp, thawed, drained and chopped (about 36-45 pcs)
1 C fresh lime juice (I used the concentrate juice in the bottle)
1/2 C Zesty Italian dressing
1 red pepper, seeded, chopped
1 celery stalk, chopped
1 T chopped cilantro
tortilla chips (Scoops ones work really well, I just get more!)

Place shrimp in bowl, pour combined lime juice and dressing over shrimp. Add red pepper, celery and cilantro; mix lightly. Cover. Refrigerate several hours to marinade

Drain shrimp mixture; discard marinade. Serve with chips

Note: Ceviche mixture can be prepared in advance. Cover and store in refrigerator up to 3 days, when ready to serve, drain it, then serve it!

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