Cuban-American fusion recipe

Cuban seafood boil with shrimp, corn and yuca in mojo

Name: Cuban seafood boil with shrimp, corn and yuca in mojo
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1 kg large raw shrimp, headless, shell-on and deveined; 600 g commercially sold sweet yuca, peeled and cut into pieces; 3 ears of fresh corn, each cut into 4 rounds; ½ onion, cut into pieces; 2 bay leaves; Plenty of water and salt for both cooking stages; 80 g butter; 2 tablespoons olive oil (30 ml); 6 garlic cloves, finely chopped; 90 ml sour orange juice; 1 teaspoon sweet paprika; ½ teaspoon oregano and ¼ teaspoon cumin; Black pepper and salt to taste; 2 tablespoons chopped fresh parsley

Shrimp, corn on the cob and boiled yuca coated in garlic and sour orange mojo butter. A Cuban-American fusion dish for sharing.

CiberCubaNovember 13, 2026

AI-generated image.CiberCuba

Preparation25 min
Cooking40 min
Total time1 h 5 min
Servings1 large platter for 4 people
DifficultyMedium

This seafood boil takes the format of a seafood platter for sharing and combines it with yuca and Cuban mojo. The shrimp and corn are served drained and coated in a sauce of butter, garlic and sour orange.

The yuca is cooked separately and added at the end. This is not a soup: the dish is presented on a large platter, with the pieces visible and enough sauce to coat them without submerging them.

Method

Place the peeled yuca in a pot with plenty of water. Bring to a boil and cook for 25–35 minutes, or according to the product instructions, until completely tender. Drain, discard the water and remove the central fibers. Keep warm.
In another large pot, boil clean water with salt, onion and bay leaves for 5 minutes. Add the corn rounds and cook for 8–10 minutes, until tender. Remove them with a slotted spoon.
Add the shrimp to the second pot. Cook for approximately 3–5 minutes, depending on size, until the flesh is opaque and firm and reaches 63 °C (145 °F). Drain immediately to avoid overcooking.
While they cook, melt the butter with the oil in a wide skillet. Add the garlic and cook over low heat for 1–2 minutes, without letting it brown too much.
Add the paprika, oregano and cumin. Remove from the heat briefly and carefully add the sour orange juice; return to low heat for 2 minutes. Adjust the salt and pepper. If you need to thin the sauce, use 2–3 tablespoons of clean hot water.
Arrange the yuca, corn and shrimp on a large warm platter. Pour over the mojo butter, toss gently to avoid breaking the yuca and finish with parsley.
Serve immediately, with plates and a bowl for the shells. The sauce should coat the pieces, not turn the dish into a broth.