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Home » All » By Course » Drinks » Bloody Maria or Bloody Mary Shrimp Ceviche

Bloody Maria or Bloody Mary Shrimp Ceviche

By Layla Pujol 1 Comment

This Bloody Mary shrimp ceviche recipe is 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 mocktail with ceviche flavor.

Bloody Mary Shrimp Ceviche cocktails

What happens when you combine two of the most popular hangover cures?

You get a mouthwatering Bloody Mary Shrimp Ceviche, or a Bloody Maria ceviche – if you use tequila instead of vodka. This Bloody Mary ceviche recipe is made with fresh tomato juice, orange juice, lime juice, Tabasco hot sauce, shrimp, red onions, tomatoes, cilantro, and vodka/tequila to taste.

Shrimp Bloody Mary cocktail

Ceviche, in this case shrimp ceviche, is well known in Latin America as a great hangover cure. A Bloody Mary cocktail has a similar reputation in the US/Canada/Europe (and probably other places). Mix the two together, they already share some similar ingredients, and you have this refreshing shrimp ceviche Bloody Mary.

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Bloody Mary Shrimp Ceviche

One of the things that makes ceviche so good, at least in my Ecuadorian opinion, is the delicious juice that marinates the ceviche. That mix or juice base can easily be adjusted with a few classic Bloody Mary spices and flavors to become a great cocktail. In Spanish, I would call this combination a guaranteed “levanta muertos”, which translates as something that will raise you from the dead.

Bloody Mary shooters

For the juice mix, I blended fresh tomatoes with some orange juice, Tabasco, ketchup, and some of the shrimp peels. If you cooked the shrimp yourself, you can also add a few tablespoons of the broth to the mix. If you bought fully cooked peeled shrimp, then instead of the skins/broth you can add a couple of whole shrimp. It will just give the mix a slight shrimp taste. You can also include some of the traditional Bloody Mary seasonings like Worcestershire sauce and horseradish if you wish.

Bloody Maria shrimp ceviche

The good thing, from the personal viewpoint of someone who is aging and tries to avoid hangovers at all cost, is that you don’t need to have a hangover to enjoy this Bloody Mary ceviche. Not to mention that there are many who consider the whole hangover cure thing to be a myth – but based on memories of those old times, when you have one of those “santas borracheras batman” hangovers, you cling desperately to the idea that something can provide relief. But, in real life, you will probably appreciate this just as much without a hangover.

Latin style Bloody Mary ceviche

If you don’t want to add vodka or tequila to this Bloody Mary shrimp ceviche, it will still be just as good. For a brunch or lunch party, you can set up a Bloody Mary ceviche self-serve bar station with the garnishes and alcohol on the side, so that your guests can add it (or not) according to their preference.

Ceviche Bloody Mary

I love garnishes! And both ceviche and Bloody Marys are a dream come true for a garnish lover. Some garnish options for the Bloody Mary Shrimp Ceviche include slices of limes, tomato, avocado as well as olives, shrimp, cilantro sprigs, chifles or green plantain chips, popcorn and/or maiz tostado (cancha/chulpi corn nuts).

Bloody Mary shrimp cocktails with garnishes

I also used spicy Tabasco salt to decorate the rims of the glasses. This ceviche cocktail can be served with the shrimp and the juice mix mixed together in tall glass and eaten with a spoon, or you can serve the liquid in shot glasses with the shrimp on the side in a martini glass. Salud and buen provecho!

Latin style Bloody Mary ceviche

Bloody Maria or Bloody Mary Shrimp Ceviche

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.
4.81 from 21 votes
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Course: Appetizer
Cuisine: American, Ecuadorian inspired, Latin fusion
Keyword: Bloody Maria, Bloody Mary, Ceviche, Shrimp, Tequila
Prep Time: 30 minutes
Marinating time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 -10

Ingredients

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

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.
Bloody Mary cocktails
Shrimp ceviche with Bloody Mary twist
Bloody Mary ceviche shots
Spicy Bloody Mary shrimp cocktails
Bloody Maria or Bloody Mary Shrimp Ceviche
Tabasco hot sauce and Tabasco spiced salt

Step by step preparation photos for Bloody Maria or Bloody Mary Shrimp Ceviche cocktails

Ingredients for Blood Mary shrimp ceviche
Tabasco for shrimp ceviche Bloody Mary cocktails
To make the Bloody Mary mix, blend the tomatoes with orange juice, Tabasco, ketchup, and shrimp peels
Strain the blended tomato mix and save until needed
Marinate the shrimp, onions, and tomatoes with the lime juice and cilantro sprig for about 30 minutes
Add the chopped cilantro, oil, Bloody Mary tomato juice mix
To serve, you can separate the shrimp mix from the juice mix
Serve the Bloody Mary cocktails with your choice of garnishes
Garnished Bloody Mary or Bloody Maria cocktails

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Filed Under: Appetizers, Breakfast and brunch, Ceviches, Cinco de Mayo, Cocktails, Drinks, Europe, Latin America, Meatless, Seafood, Shrimp, Spicy, US/American

Reader Interactions

Comments

  1. Fab says

    May 21, 2017 at 3:30 am

    wow, never thought about it. me encanta! we will try it out soon.

    Reply

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Welcome

 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She currently lives in Europe, previously in the US, and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

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