Bloody Maria or Bloody Mary Shrimp Ceviche

Name: Bloody Maria or Bloody Mary Shrimp Ceviche
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8 -10
Ingredients: 2 lbs of fresh tomatoes; ½ cup freshly squeezed orange juice; ½ tablespoon of Tabasco; 2 tablespoons of ketchup; Shrimp peels and a few tablespoons of the broth from cooking the shrimp; Optional: Worcestershire sauce and bit of horseradish; salt and pepper to taste; 1 small red onion; 1 pound of fully cooked medium sized shrimp; 2 ripe tomatoes; ~½ cup of lime juice; A sprig of cilantro; 1 tablespoon of oil; 3-4 tablespoons of finely chopped cilantro; salt to taste; ~1 oz to 2 oz of vodka or tequila per cup of shrimp ceviche; Tabasco salt to garnish the glasses; avocado slices; cooked shrimp; olives; Cilantro leaves or sprigs; Chifles or thin green plantain chips; Popcorn; Tostado corn or cancha/chulpi corn nuts

User Reviews

4.8

69 reviews

Excellent

Prep Time
30 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
8 -10
Course
Appetizer
Cuisine
South American, American, Ecuadorian

Bloody Maria or Bloody Mary Shrimp Ceviche

Iris Warren

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Bloody Mary shrimp ceviche recipe made with fresh tomato juice, orange juice, lime juice, Tabasco hot sauce, shrimp, red onions, tomatoes, cilantro, and vodka to taste. Use tequila for a Bloody Maria, or leave out the alcohol for a refreshing savory cocktail with ceviche flavor.

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Ingredients

Servings

For the ceviche Bloody Mary mix:

2 lbs of fresh tomatoes to make fresh tomato juice
½ cup freshly squeezed orange juice from 2 large oranges
½ tablespoon of Tabasco adjust to taste
2 tablespoons of ketchup
Shrimp peels and a few tablespoons of the broth from cooking the shrimp or add a few shrimp
Optional: Worcestershire sauce and bit of horseradish
salt and pepper to taste

For the shrimp ceviche:

1 small red onion thinly sliced
1 pound of fully cooked medium sized shrimp peeled/deveined
2 ripe tomatoes for slicing
~½ cup of lime juice from about 5-6 limes
A sprig of cilantro
1 tablespoon of oil avocado/sunflower oil
3-4 tablespoons of finely chopped cilantro
salt to taste

For the cocktail:

~1 oz to 2 oz of vodka or tequila per cup of shrimp ceviche adjust to your preference or omit

Garnishes:

Tabasco salt to garnish the glasses
avocado slices tomato slices, lime slices
cooked shrimp
olives
Cilantro leaves or sprigs
Chifles or thin green plantain chips
Popcorn
Tostado corn or cancha/chulpi corn nuts

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Instructions

For the ceviche Bloody Mary mix:

Combine all the ingredients in a blender and blend until smooth.
Strain and save the mix in the fridge until needed.

For the Bloody Mary shrimp ceviche:

Rub the onion slices with ½ tablespoon of salt and rinse well.
Combine the cooked shrimp, sliced tomatoes, sliced onions, lime juice, cilantro sprig and a teaspoon of salt. Let the ingredients marinate for about 30 minutes (in the fridge).
Remove the cilantro sprig, and add the chopped cilantro, oil, and the strained Bloody Mary juice. Mix well, taste and add Tabasco/salt to taste. Refrigerate for 1-2 hours before serving.
If you are adding alcohol and/or want to separate the liquid from the shrimp, use a slotted spoon to remove the shrimp/tomatoes/onions from the mix and place them in a separate bowl (keep a bit of liquid with the shrimp so that it doesn’t dry out).
Serve in a tall glass all mixed together with your choice of garnishes. Or serve the Bloody Mary juice in shot glasses with the shrimp ceviche on the side.