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Bloody Mary Ceviche

4

200 min

Bloody Mary Ceviche

Bloody Mary Ceviche Photo 1

Time

200 min

Serving

8 persons

Calories

74

Rating

4.00★ (8)

Cuisine

Author: Victoria Buriak
Bloody Mary mix gives this ceviche a good kick. Cooked shrimp makes this ceviche a time-saver. Always a crowd-pleaser. Serve in martini glasses for a great presentation!

Ingredients

  • cooked, peeled, and deveined shrimp: 1 pound
  • roma (plum) tomatoes: 1 pound (chopped)
  • red onion: 0.5 piece (chopped)
  • cucumber: 1 piece (chopped)
  • bunch cilantro: 1 piece (chopped)
  • bottled Bloody Mary mix: 0.75 cup
  • limes: 2 piece
  • hot pepper sauce: (to taste)
  • salt and black pepper: (to taste)

Metric Conversion

Stages of cooking

Bloody Mary Ceviche Photo 21
  1. Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.
    Bloody Mary Ceviche Photo 2

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