Mojito Inspired Cuban Style Shrimp Ceviche
• 1 1/2 lbs Highliner Shrimp P&D, diced into small 1/4″ cubes
• 1 cup Lime juice
• 2 Tbsp Club soda
• 2 tsp Sugar
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 2 Tbsp White rum
• 2 Garlic cloves, minced
• 1 cup Red onion, minced
• 1 Jalapeno, seeds removed and minced
• 1 1/2 cups Roma tomatoes, seeded and diced
• 1/2 cup Mint, chopped
• 1/4 cup Chives, minced
Directions
- Place fish in a non-reactive bowl. Add lime juice, club soda, sugar, salt, pepper and rum. Toss to coat evenly.
- Store under refrigeration for approximately 45 minutes to allow the citrus to begin cooking the fish.
- Stir every 15 minutes. Add the remaining ingredients to order. Serve in individual cups and garnish appropriately.
- Garnish with additional mint, lime zest, lime wedges and tortilla or plantain chips.
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