Sweet Crude Shrimp and Crab Ceviche


1/2 lb Gulf shrimp, peeled and deveined
1/2 lb Louisiana lump crab
1 tsp honey
1 tbsp Sweet Crude Rum
1/2 cup lime juice
1 medium shallot sliced thin
1/2 of a poblano pepper seeded and diced small
1 medium avocado, halved, seeded, peeled and coarsely diced
2 tbsp fresh cilantro chopped


  1. Slice shrimp into bite-sized chunks and pick through the crab to remove any shell pieces.
  2. Stir lime juice, rum, and honey together in a small bowl.
  3. Place all ingredients in a large mixing bowl and gently fold together, try not to mash the avocado or break up the crab meat.
  4. Allow to rest in the fridge for 30 minutes to an hour and serve chilled.