Bloody Mary Shrimp Cocktail "Ceviche"

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  • Level: Easy
  • Total: 4 hr 15 min (includes marinating time)
  • Active: 15 min
  • Yield: 4 servings
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1 pound frozen peeled cooked shrimp (16- to 20-count), defrosted, tails removed, cut into 1/4-inch pieces

3/4 cup bloody Mary mix 

1 1/2 teaspoons celery salt

Juice of 1 lime

4 cups frozen white rice

2 tablespoons minced fresh cilantro 

2 tablespoons minced red onion 

1 avocado, diced 

Hot sauce, as desired, optional 

Kosher salt and freshly ground black pepper 

Plantain chips, for serving 


  1. In a ziptop bag, combine the shrimp with the bloody Mary mix, 1 teaspoon of the celery salt and half of the lime juice. Cover and refrigerate for 3 to 4 hours.
  2. Cook the frozen rice according to the package instructions. Cool to room temperature.
  3. Drain the shrimp and reserve 2 tablespoons of the liquid. Transfer the shrimp and the reserved liquid to a medium bowl. Add the cilantro, red onion, avocado, remaining 1/2 teaspoon celery salt, remaining lime juice, a few dashes of hot sauce if desired and salt and pepper to taste. Serve in bowls over the rice with plantain chips.
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