Ecuadorian Shrimp Ceviche

• 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

1. Pour 1/2 cup lime juice over onions in bowl; toss to evenly coat.
2. Refrigerate 3 hours to marinate.
3. Mix tomato sauce, dressing, orange juice and mustard with remaining lime juice in large glass or plastic bowl.
4. Add shrimp; toss to evenly coat.
5. Refrigerate 1 hour.
6. Drain onions; discard marinade.
7. Add half the onions to shrimp mixture; mix lightly.
8. Refrigerate 1 hour.
9. Divide shrimp among 12 small serving bowls; top with remaining onions and cilantro.

lime juice, red onion, tomato sauce, italian dressing, orange juice, poupon, shrimp, fresh cilantro

Taken from www.kraftrecipes.com/recipes/ecuadorian-shrimp-ceviche-66255.aspx (may not work)