Shrimp Ceviche with Lime-Mint Foam

The first day of Summer is right around the corner and the temperatures are already rising across the country. Of course, that means we are headed to the season of sun & fun. It also means we are approaching the best time of year for light & bright Disney Dishes. Just like this Shrimp Ceviche with Lime-Mint Foam. Now, this recipe actually comes from the popular Winter based Epcot International Festival of the Arts. However, I feel it’s fresh ingredients and citrus profile fit better into the times of year when the thermometer is on the rise.

You’ll see what I mean!

The Ingredients

If you’ve ever made a Ceviche, or even tasted one, the components for the Shrimp Ceviche with Lime-Mint Foam recipe should, mostly, not come as much of a surprise. Obviously you have your Shrimp along with some kind of Citrus Juice, Peppers, Onions and Cilantro. All of these are true of this Disney Dish, as well. But there are a couple of interesting variations you should note going in.

Let’s start with the namesake ingredient; the Shrimp. The actual recipe calls for them to be pre-cooked. However, most Ceviches actually allow the seafood to be “cooked” by the acid in the Citrus Juices. Disney probably does this in an effort to be extra food-safety conscious. This is something I totally understand because I was always concerned about the same thing when we served similar dishes with our catering company. What I would do, instead, is par-cook the Seafood. That helped ensure the health-safety for our clients but still allowed the ingredients to do their work. So, that’s what I’m doing with this recipe. If you prefer to purchase pre-cooked Shrimp, that’s fine. This is just how I go about it.

As for the Citrus Juices, it may surprise you to find Orange Juice listed. You don’t traditionally think of it as a part of a Ceviche. I, on the other hand, was thrilled to see it on the ingredient list. It was a component I’ve been using in my recipes for years because it does an excellent job of balancing the tartness of the Lime Juice.

Finally, you may notice one very strange ingredient listed for the Lime-Mint Foam. Yep, it’s the Soy Lecithin. This is added to help stabilize the Foam. It’s safe and works very well. The problem is, I couldn’t find it in my grocery store and I’d actually be a little surprised if you tracked it down in yours. Now, I could have ordered it online. Instead, I chose to go a different direction because I knew an Egg White would also do the same thing. I know a raw Egg might seem a little concerning, but the acid in the Lime Juice takes care of that. So, if you can’t find Soy Lecithin in your store, or happen to be concerned about a Soy allergy, this is a great way to go.

• Another option is just to skip the Foam entirely. While it does add an little extra hint of brightness to the dish, it’s mostly just garnish. You could leave it off and this recipe would still be fantastic. However, if you decide to go this route, I’d suggest adding just a little bit of Minced Fresh Mint Leaves to the Ceviche. The hint of it really adds a nice brightness that wakes up the entire thing.

Prepping the Shrimp

If you’ve decided to go my route and par-cook the main component for this Shrimp Ceviche with Lime-Mint Foam recipe, then you’ll want to start by filling a medium-sized pot with water and placing it on the stove over medium-high heat.

Meanwhile, fill a medium-sized bowl with ice and cold water.

Once the water begins to boil, place all of the Shrimp into it for about 30 seconds then immediately remove them and place them in the bowl filled with ice water. This will stop the cooking process and keep the Shrimp from overcooking.

Let the Shrimp rest in the ice water bath for about 5 minutes then remove and pat dry.

Cut the Shrimp into approximately ½ inch pieces and place in the refrigerator until ready to use.

The Ceviche

Time to assemble the main portion of our Shrimp Ceviche with Lime-Mint Foam. This will come together quickly so I suggest prepping all of the components ahead of time, just like in the photo above, so they’re ready to go.

Begin by adding the Diced Shrimp, Red Onion, Red Bell Pepper, Green Bell Pepper, Minced Jalapeño and Sliced Green Onion in a medium-sized bowl. Gently mix until well combined.

• Depending on the level of spice you prefer, you may want to hold back on adding all of the Minced Jalapeño at the start. Just like with Salt, heat can be added later but it can’t be removed and these Peppers can often vary in their level of spice. I suggest adding about half of them to begin with. Once all of the ingredients are combined, taste the Ceviche and judge the heat level. If the spice level is good for you, then you’re all set! If you prefer a little (or a lot) more heat, then add a bit more and taste. Continue until you get it just where you want it. (This  method is one you should use for Salt, as well)

Now, add the Fresh Lime Juice, Orange Juice and Granulated Sugar to a small bowl and whisk until well combined and Sugar mostly dissolves.

Add the combined Citrus Juices to the bowl containing the other Ceviche ingredients and mix until well combined.

Finally, add the Diced Mango and Minced Cilantro to the rest of the components and gently stir until well combined. Season, to taste, with Salt & Pepper (also, possibly, more Minced Jalapeño). Cover and let rest in the refrigerator for approximately 20 minutes to an hour to let the Citrus Juices continue the cooking process and so the flavors can mingle.

The Lime-Mint Foam

Once you’ve let the Ceviche rest and you’re about ready to serve, you’ll want to put together the Foam. (If you’re using it, anyway) Place the Fresh Lime Juice, Water, Granulated Sugar and either the Soy Lecithin or Egg Yolk in a large bowl.

• Even though it may seem like a small amount of ingredients to place in such a big bowl, it’s important that it is this large. The most important part of making this Foam is allowing air to, sort of, get into these ingredients. That’s what actually creates the light and airy bubbles. That means you need more area to get that air infused into the dish. Thus, the large bowl!

Now, using a wire whisk, or an electric mixer with a whisk attachment, stir vigorously until a heavy layer of Foam forms on the top.

• Note that there will still be liquid that remains under the bubbles. That is just fine. As a matter of fact, you can go back and whisk that liquid again to create more Foam if you should run out or the bubbles begin to fade before serving.

Time to Serve!

Finally, the time has come to serve up our Shrimp Ceviche with Lime-Mint Foam. The first step is to decide what dish you want to present it in. When I was catering, I always liked to use a martini glass because I like the elegant look of it. However, any bowl will work just fine.

Once you’ve decided on your serving dish, remove the rested Ceviche from the refrigerator and give it a quick stir. Place two or three healthy spoonfuls of it into your serving dish of choice.

Next, grab a large, table-style spoon and gently skim the top of your pre-prepared Lime-Mint Foam. Using another spoon, lightly place the Foam directly on top of the plated Ceviche. Feel free to add another spoonful or two if you’d like a little more atop your finished dish.

Finish by adding one ore two Tortilla Chips to the top, serve immediately and enjoy.

Final Conclusion

The recipe for Shrimp Ceviche with Lime-Mint Foam is just the ticket as the days get longer and temperatures begin to rise. It’s light, bright and extremely refreshing!

The sweet and tender Shrimp are complemented perfectly by the light tartness and acid from the Citrus Juices. The Onions and Peppers bring a little bite and a lot of freshness while the Mango and Jalapeño playfully balance the sweet and spicy aspects. Then there’s this beautiful Foam that adds this unexpected layer of herbaceous brightness from just that little hint of mint.

It’s everything you want on a hot day and perfect for your next Summer Soiree.

• I have just one more quick serving suggestion for you. Make sure you have some high-quality Tortilla Chips on hand to go with it. They are the perfect vessel for scooping the Ceviche from the serving dish. They also add a nice pop of Salt a extra, crunchy, texture change that will elevate this dish to the next level. If you’d like to make your own, we have a fantastic recipe for them within our Lobster Nachos from Lamplight Lounge Disney Dish.

If you have any questions about this or any of our recipes, just hit us up below in the comments. You can also reach us through our Contact Us page or through email.

 

 

Shrimp Ceviche with Lime-Mint Foam

Makes approximately 6 to 8 servings

 

For the Ceviche

• 2 cups – Raw Shrimp – Peeled & Deveined
• 1 cup – Red Onion – Diced
• ½ cup – Red Bell Pepper – Diced
• ½ cup – Green Bell Peper – Diced
• 1 – Jalapeño Pepper – Seeded & Minced
• ½ cup – Green Onions – Sliced Thinly
• 1 cup – Fresh Lime Juice
• ½ cup – Orange Juice
• 1½ tbls – Granulated Sugar
• 1 cup – Fresh Mango – Diced
• ½ cup – Fresh Cilantro – Minced
• Salt & Pepper – To Taste

For the Lime-Mint Foam

• ½ cup – Fresh Lime Juice
• ½ cup – Water
• 1 tsp – Soy Lecithin or 1 – Egg White
• ¼ cup – Fresh Mint – Minced

Optional

• Corn Tortilla Chips

For the Shrimp Ceviche

• Fill a medium-sized bowl with Water and place on the stove over medium-high heat. Bring to a boil
• Fill a medium bowl with ice and cold water
• Add the Raw Shrimp to the Boiling Water for approximately 30 seconds then move quickly to the bowl containing the Ice Water to stop the cooking process. Let rest for at least 5 minutes
• Remove the Shrimp from the Ice Water and pat dry. Cut into pieces that are approximately ½ inch
• Add the Diced Shrimp, Red Onion, Red Bell Pepper, Minced Jalapeño, and Sliced Green Onion into a medium-sized bowl and mix until well combined
• Place the Fresh Lime Juice, Orange Juice, and Granulated Sugar in a small bowl and whisk until well combined and the Sugar mostly dissolves
• Add the combined Citrus Juices to the bowl containing the other Ceviche ingredients and stir until well combined
• Add the Diced Mango and Minced Cilantro and stir again until well mixed
• Taste and adjust the seasonings with Salt and Pepper
• Cover and reserve in the refrigerator for approximately 20 minutes to 1 hour

For the Lime-Mint Foam

• Immediately before you are ready to serve the Shrimp Ceviche, add the Fresh Lime Juice, Water, Granulated Sugar, Soy Lecithin or Egg White and Minced Fresh Mint to a large bowl
• Using a wire whisk or electric mixer with a whisk attachment, mix vigorously until a heavy layer of foam forms on to of the liquid. Don’t worry if there is still liquid on the bottom of the bowl

Plating the Shrimp Ceviche with Lime-Mint Foam

• Remove the Shrimp Ceviche from the refrigerator and give it a quick stir
• Place 2 or 3 healthy spoonfuls of the Shrimp Ceviche in your desired serving dishes
• Using a large, table-style, spoon, gently skim the Foam from the top of the liquid
• Using a second spoon, lightly add the Foam to the top of each serving of Ceviche. Repeat 2 or 3 times if you’d like more Foam
• Add 1 or 2 Corn Tortilla Chips to the dish (if desired), serve immediately and enjoy

If you enjoyed this dish, be sure to check out some of our other Disney Festival themed recipes:

Potato Cheddar Biscuits with Salmon Tartare

Seared Scallops with Chorizo and Red Pepper Coulis

Tostada de Chorizo from Las Posadas Holiday Kitchen

Smoked Salmon Potato Latkes Recipe

Kalua-Style Pulled Pork Tots with Polynesian BBQ Sauce & Mango Salsa

Santa Maria Style Tri-Tip With Chimichurri

Petite Plant-Based Burgers with Guacamole

If you’re a Disney Fan, be sure to check out our Disney Podcast, as well.

Hyperion Adventures Podast