Fresh, flavorful, and straight from the happiest kitchen on Earth.
If you’ve ever wandered the World Showcase during EPCOT’s International Festival of the Arts, you know it’s more than just beautiful visuals—it’s a full sensory experience, and that includes the food! One of my favorite things about these festivals is how they celebrate global flavors in bite-sized, beautifully plated dishes that feel as much like artwork as they do cuisine.
So, what if you could recreate a little of that magic at home?
Today, I’m sharing the official recipe for Shrimp Ceviche with Lime Mint Foam—a light, zesty, and oh-so-pretty dish featured at the festival. Whether you’re dreaming of your next Disney vacation or just want something fresh and flavorful for summer, this dish is an easy way to bring a taste of travel to your kitchen. Thanks to Disney Parks for providing this recipe!
🍤 Shrimp Ceviche with Lime-Mint Foam
Inspired by: El Artista Hambriento – EPCOT Festival of the Arts
🛒 Ingredients
Shrimp Ceviche:
- 1/2 pound medium shrimp, peeled and deveined
- 1 tablespoon finely chopped red onion
- 2 tablespoons finely chopped tomato
- 1 teaspoon finely chopped jalapeño (adjust to taste)
- 1 tablespoon chopped cilantro
- 2 tablespoons lime juice
- 1 tablespoon orange juice
- Salt, to taste
Lime-Mint Foam:
- 1/2 cup water
- 1/2 cup fresh lime juice
- 1 tablespoon sugar
- 1 tablespoon fresh chopped mint
- 1/2 teaspoon soy lecithin (for foaming – optional, but fun!)
👩🍳 Instructions
For the Shrimp Ceviche:
- Bring a pot of salted water to a boil. Add shrimp and cook just until pink (about 2–3 minutes). Don’t overcook!
- Drain and place shrimp in an ice bath to stop cooking. Once chilled, chop shrimp into bite-sized pieces.
- In a bowl, combine shrimp with red onion, tomato, jalapeño, cilantro, lime juice, orange juice, and salt.
- Cover and refrigerate for at least 30 minutes to allow the flavors to marry.
For the Lime-Mint Foam (Optional Fancy Touch):
- In a bowl, whisk together water, lime juice, sugar, and mint until sugar is dissolved.
- Add soy lecithin and blend using an immersion blender until foam forms.
- Let the foam rest for a minute, then scoop just the foam to top the ceviche.
You can download a PDF (as long as they keep it up) from the Disney site here.
🍽️ Serving Suggestions
Serve your ceviche in small appetizer glasses or on a chilled plate. Top with a dollop of lime-mint foam if you’re feeling fancy! Pair it with tortilla chips, plantain crisps, or enjoy it on its own as a refreshing start to any meal.
✈️ Travel Tip
This recipe is a fun way to relive Disney memories or get inspired for your next foodie-focused vacation. EPCOT’s seasonal festivals (Festival of the Arts, Flower & Garden, Food & Wine, and Festival of the Holidays) each bring unique dishes like this one to life—with global flair and Disney charm.
If you’re thinking about visiting during one of these events, I’d love to help you plan the perfect Disney escape. Until then, happy cooking—and even happier dreaming. 💫