Boulevard Gourmet's Shrimp Mojito Ceviche |
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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 20 |
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Shrimp dish based on a mojito drink at Boulevard Gourmet's restaurant. I will admit I cheated and tossed the shrimp for 3 minutes after marinading into the grill basket. I'm chicken of ceviches :D Made it once, was drinking mojitos when I ate it, not sure if my judgement is accurate *hic* :) It did taste great though! Time includes marinade> Ingredients:
1/2 small red onion, finely chopped |
2 garlic cloves |
1/4 cup chopped fresh mint, plus about |
30 leaves fresh mint, for garnish |
1/2 cup fresh lime juice |
salt & freshly ground black pepper, to taste |
2 lbs shrimp, peeled and deveined with tail shells intact (26 to 30 count) |
30 slices french baguettes (1/2-inch-thick) |
1 1/2 tablespoons extra virgin olive oil |
Directions:
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.
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.
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