Boulevard Gourmet's Shrimp Mojito Ceviche

20m
Prep Time
0m
Cook Time
20m
Ready In

Recipe: #17697

March 05, 2015



"12 hour marinading time. The recipe can easily be cut down, it is a delicious version of ceviche"

Original is 10-20 servings

Nutritional

  • Serving Size: 1 (171.7 g)
  • Calories 251.4
  • Total Fat - 5.1 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 114.2 mg
  • Sodium - 882 mg
  • Total Carbohydrate - 32.6 g
  • Dietary Fiber - 1.9 g
  • Sugars - 0.9 g
  • Protein - 17.8 g
  • Calcium - 105.1 mg
  • Iron - 2.1 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Combine the onions, 1 clove minced garlic, chopped mint, lime juice, salt and pepper in a nonreactive container. Add the shrimp, toss, cover and refrigerate 12 hours, tossing periodically to coat shrimp.

Step 2

Meanwhile, cut 1 garlic clove in half and rub the bread slices with the garlic. Place bread on a baking sheet and bake in a 350°F oven 15 minutes or until toasted. Serve each shrimp, tail up, on a bread round. Drizzle with olive oil and garnish with a fresh mint leaf.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When choosing shrimp, look for ones that are firm and have a mild odor.
  • For the best flavor, use fresh mint and limes.

  • Substitute the red onion with a shallot for a milder flavor. The benefit of this substitution is that it will make the dish less pungent and more subtle in taste.
  • Substitute the French baguettes with tortilla chips for a crunchier texture. The benefit of this substitution is that it will add an extra layer of texture to the dish, making it more enjoyable to eat.

Tropical Ceviche Replace the red onion with 1/2 cup diced fresh pineapple, and use 1/4 cup of orange juice instead of the lime juice. Add 1/4 cup diced mango and 1 tablespoon of honey to the marinade. Serve with toasted coconut flakes instead of the baguette slices.



Mexican Rice Pilaf
RECOMMENDED DISH DESCRIPTION: Mexican Rice Pilaf is a great side to accompany Boulevard Gourmet's Shrimp Mojito Ceviche. This dish is made with long grain rice, tomatoes, onions, and garlic, and is full of flavor. It's a great way to add some extra texture and flavor to the meal.


Grilled Corn Salad
RECOMMENDED DISH DESCRIPTION: Grilled Corn Salad is the perfect accompaniment to Mexican Rice Pilaf. It's a delicious combination of sweet corn, bell peppers, red onion, and cilantro, all grilled to perfection and tossed in a tangy lime dressing. This salad adds a nice crunchy texture to the meal and a burst of flavor that pairs perfectly with the Mexican Rice Pilaf.




FAQ

Q: How long should I marinade the shrimp?

A: The recipe calls for 12 hours of marinading time. This can be adjusted depending on your preference.



Q: What type of shrimp should I use?

A: The recipe calls for large shrimp, peeled and deveined. You can also use jumbo shrimp for a larger dish.

1 Reviews

JostLori

First, just want to say that I LOVE ceviche in any form - and I've had it many different ways and in many different countries. But I've never had it with mint. What genius! And a totally different flavor profile. I hope it's ok, but I recently found I can't eat shrimp - so I made it with some good quality ahi. Delicious! And even better the next day. The only change I'll make is that it's much better on tortilla chips than on bread (it gets rather soggy real quick!).I hope I get to try this one day soon, with shrimp instead!

5.0

review by:
(9 Jun 2020)

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Fun facts:

The mojito is a traditional Cuban cocktail, and this ceviche recipe is a delicious twist on the classic!

The shrimp used in this recipe is a popular seafood choice for many celebrities, including Beyonce, who has been known to enjoy shrimp dishes.