Kick Up Your Menu with Bloody Maria Ceviche
Entertaining this weekend? Spring fever is heating up, and we're ready for summer fare like this twist on ceviche. Even though we're in the high desert, we can still get fresh fish, and nothing tastes better than when it's dressed up with Bloody Maria mix. Head to your local fishmonger and pick up the freshest firm fish you can find—seabass, sole or flounder work great. If there's none to be found, throw in a pound of cooked and peeled shrimp or hunt down some scallops.
- 1 lb. cooked, peeled & deveined shrimp OR fresh, thinly sliced fish or scallops
- 1 lb. roma (plum) tomatoes, chopped
- 1/2 red onion, chopped
- 1 cucumber, chopped
- 1 bunch fresh cilantro, chopped
- 3/4 c. Bloody Maria mix
- 2 limes
- hot pepper sauce to taste
- salt & black pepper to taste
Lightly mix the shrimp, tomatoes, red onion, cucumber and cilantro in a bowl, and pour in the Bloody Maria 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 3-4 hours, stirring occasionally. Important: let it marinate for the full 3-4 hours as this is how it cures the fresh seafood.
Serve over a bed of romaine lettuce and enjoy.
Show us how it turned out—upload your photos to our Facebook page with #BloodyMariaCeviche. And, if you adapted it and made this recipe even more tasty, tell us how and we may feature your version in our upcoming recipe book!
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