Mexican Bloody Mary Ceviche Recipe

Bloody Mary Ceviche 


1 pound cooked, peeled, and deveined shrimp

1 pound roma (plum) tomatoes, chopped

1/2 red onion, chopped

1 cucumber, chopped

1 bunch cilantro, chopped

3/4 cup bottled Bloody Mary mix

2 limes

hot pepper sauce to taste

salt and black pepper to taste


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.

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