Bloody Mary Ceviche - cooking recipe

Ingredients
    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
Preparation
    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.

Leave a comment