Bloody Maria or Bloody Mary Shrimp Ceviche
User Reviews
4.8
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Prep Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 -10
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Course
Appetizer
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Cuisine
South American, American, Ecuadorian
Bloody Maria or Bloody Mary Shrimp Ceviche
Description
This recipe creates a Bloody Mary cocktail base from fresh tomato juice combined with orange juice, Tabasco sauce, ketchup, and optional Worcestershire sauce and horseradish to build a tangy, spicy liquid. The mix is blended and strained for smoothness, then chilled. Cooked shrimp are combined with thinly sliced red onion (salted and rinsed), tomato slices, lime juice, and fresh cilantro, allowing the flavors to meld over 30 minutes.
The marinated shrimp and vegetables are mixed with the Bloody Mary juice, chopped cilantro, and oil before refrigerating for 1-2 hours to develop flavor and chill. Optional vodka or tequila can be stirred in, and the ceviche can be served either mixed or with solids separated and the liquid served in a shot glass. Garnishes like avocado, olives, lime, and plantain chips add texture and contrast.
This ceviche combines the freshness and acidity of lime and tomato with shrimp sweetness and spicy, savory notes from the Bloody Mary mix, creating a cocktail-inspired dish ideal as a chilled appetizer or party snack. The layered flavors and varied garnishes provide a complex, refreshing experience.
Ingredients
For the ceviche Bloody Mary mix:
- 2 lbs tomato to make fresh tomato juice, fresh
- ½ cup orange juice from 2 large oranges, freshly squeezed
- ½ tablespoon Tabasco sauce adjust to taste
- 2 tablespoons ketchup
- shrimp peels or add a few shrimp, and a few tablespoons of shrimp broth
- Worcestershire sauce optional, with bit of horseradish
- salt to taste
- black pepper to taste
For the shrimp ceviche:
- 1 red onion thinly sliced, small
- 1 pound Shrimp peeled/deveined, fully cooked, medium sized
- 2 tomatoes for slicing, ripe
- lime juice from about 5-6 limes, about 1/2 cup
- cilantro a sprig
- 1 tablespoon of oil avocado/sunflower oil
- 3-4 tablespoons cilantro finely chopped
- salt to taste
For the cocktail:
- vodka adjust to your preference or omit, or tequila, about 1 to 2 oz per cup of shrimp ceviche
Garnishes:
- salt Tabasco salt for garnish
- avocado tomato slices, lime slices, slices
- Shrimp cooked
- olive
- cilantro leaves or sprigs
- Plantain chips chifles or thin green
- Popcorn
- corn nuts Tostado or cancha/chulpi
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.
User Reviews
Overall Rating
4.8
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