MOJITO Shrimp Ceviche/Mojitobar

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).

To Plate:
Scoop sauce into bowl with other chopped ingredients and shrimp.
Serve with fried sweet potato, micro cilantro and celery leaves.

Serving Suggestion:
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
(954) 851-9837

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