Boulevard Gourmet's Shrimp Mojito Ceviche
Ingredients
- 12 small red onion, finely chopped,
- 2 garlic cloves
- 14 cup fresh mint, chopped, plus about
- 30 leaves fresh mint, for garnish
- 12 cup lime juice, fresh
- 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 12 tablespoons extra virgin olive oil
Directions
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.
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 350F 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.