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