Mango Shrimp Ceviche
Refreshing, quick and easy to make, this mango shrimp ceviche recipe is a must for any kitchen.
Recipe courtesy of the Breadfruit Jamaican Grill and Rum Bar in Phoenix, Az.
Ingredients
- 8 ounces small shrimp or about 1 cup
- 2 tablespoons White Rum
- 2 tablespoons key-lime juice
- 1½ tablespoons mango diced
- ¼ cup radish diced
- ¼ cup avocadoes diced
- 1/4 cup tomato diced
- 2 tablespoons red bell pepper diced
- 1 tablespoon parsley minced
- 1/2 tablespoon thyme minced
- 1/2 tablespoon basil minced
- 1 teaspoon Ground black pepper
- 1 teaspoon sea salt
- 1/2 habanero pepper seeded and minced
- Herb crackers for serving
Directions
- In 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.
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