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!
Ingredients
- cooked, peeled, and deveined shrimp: 1 pound
- roma (plum) tomatoes: 1 pound (chopped)
- red onion: 0.5 piece (chopped)
- cucumber: 1 piece (chopped)
- bunch cilantro: 1 piece (chopped)
- bottled Bloody Mary mix: 0.75 cup
- limes: 2 piece
- hot pepper sauce: (to taste)
- salt and black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
