Katie Lee makes a Bloody Mary Shrimp Ceviche Rice Bowl, as seen on The Kitchen, Season 17.
Recipe courtesy of Katie Lee Biegel

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



  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.