5 Sep 2019
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|Bloody Mary Ceviche|
“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! “
- 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
Instructions how to make Bloody Mary Ceviche recipes :
|Prep : 20M||Cook : 8M||Ready in : 3H20M|
- 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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