Bloody Mary Ceviche

Bloody Mary Ceviche
2.8 from 6 ratings
The flavors of a classic Bloody Mary cocktail pair well with shrimp. Anthony Lamas, executive chef and owner of Seviche Restaurant in Louisville, Kentucky, shares his brilliant spicy tomato shrimp ceviche recipe here. Click here to watch chef Anthony Lamas make the recipe.
Bloody Mary Ceviche
  • 2 pound extra jumbo (16/20) shrimp, peeled and deveined
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • juice of 4 limes
  • juice of 4 lemons, divided
  • 2 cup bloody mary mix (such as master of mixes "chef inspired" 5 pepper)
  • 2 avocados, diced
  • 24 cherry tomatoes, cut in half
  • 1 cucumber, diced
  • 2 stalks of celery, diced
  • 2 fresno chiles, diced
  • 1 jalapeño, diced
  • 4 radishes, sliced
  • ¼ cup olive oil
  1. Bring 6 quarts of water to a boil and blanch the shrimp for 3 to 5 min until just cooked through. Shock the shrimp in an ice bath to stop the cooking and then refrigerate them for 20 minutes.
  2. In bowl combine salt, pepper, citrus juice (reserving the juice of two lemons), and Bloody Mary mix and refrigerate for at least 30 minutes until chilled.
  3. Mix the avocado in a bowl with reserved juice of one lemon and a pinch of salt. Cover and refrigerate.
  4. Repeat with cherry tomatoes, reserved juice of one lemon, and salt.
  5. Mix all the other ingredients (except the cherry tomatoes and avocados) with olive oil and a teaspoon of salt and refrigerate.
  6. To serve, place 3 to 5 shrimp on a plate per person. Add about 2 ounces of broth and top with the vegetable mix, about 2 tablespoons of avocado, and five tomato halves.