Boulevard Gourmet's Shrimp Mojito Ceviche

Prep Time
Cook Time
Ready In

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

Original recipe yields 10-20 servings


  • 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 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 & Variations

No special items needed.



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!

review by:
(9 Jun 2020)