A South Florida chef whips up a tasty shrimp dish. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Douglas Rodriguez
The Restaurant: Mojitobar and Plates by Douglas Rodriguez
The Dish: MOJITO Shrimp Ceviche
3 tbsp lime juice
2 tbsp lemon juice
4 tbsp celery diced
1 tbsp jalapeño diced (with seeds)
1/2 cup Kipee mayo
6 tbsp water
6 tbsp mint
1 tsp chives chopped
1 lbs shrimp blanched
Method of Preparation:
- Blanch shrimp in boiling water (lime juice will continue cooking process).
- Blend lime juice, lemon juice, 2 tbsp celery, jalapeño, mayo, water, 3 tbsp mint until smooth. Strain the pulp and keep liquid.
- Pour over remaining celery, mint, anbd chives (can also use chopped red onion, chopped cucumber).
Scoop sauce into bowl with other chopped ingredients and shrimp.
Serve with fried sweet potato, micro cilantro and celery leaves.
Mojitobar’s Classic Mojito — DonQ Cristal Rum, fresh lime, mint, sugar
Mojitobar and Plates by Douglas Rodriguez
(The Oasis at Sawgrass Mills)
2602 Sawgrass Mills Cir. #1219
Sunrise, FL 33323
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