Mango Shrimp Ceviche

By garciamoss

Ingredients

• 8 ounces, or about 1 cup, Washington bay or other small shrimp
• 2 tablespoons Clement Premiere Canne white rum
• 2 tablespoons key-lime juice
• 1 1/2 tablespoons diced mango
• 1/4 cup diced radish
• 1/4 cup diced avocado
• 1/4 cup diced tomato
• 2 tablespoons diced red bell pepper
• 1 tablespoon minced parsley
• 1/2 tablespoon minced thyme
• 1/2 tablespoon minced basil
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• 1/2 seeded habanero pepper, minced
• Herb crackers for serving

Details

Adapted from hispanickitchen.com

Preparation

Step 1

n a non-reactive casserole dish, like Pyrex or ceramic, combine all ingredients and let stand in the refrigerator for 45 minutes. Serve with herb crackers.