A Bold, Fresh Twist on Classic Ceviche
If you love a cold, refreshing Bloody Mary on a warm day, this Bloody Mary Ceviche is about to become your new obsession.
It takes everything you love about that classic cocktail—Clamato juice, horseradish, citrus, and a little heat—and transforms it into a bright, zesty seafood dish that’s perfect for spring and summer.
I started making this after getting hooked on Bloody Mary pickled eggs, and I wanted something just as bold, but lighter and perfect for entertaining. This ceviche hits all the right notes—fresh, tangy, slightly spicy, and packed with flavor.
Serve it with tortilla chips, saltines, or even pile it onto tostadas for an easy appetizer that feels a little fancy but couldn’t be simpler.
Why You’ll Love This Bloody Mary Ceviche
- Fresh, no-cook recipe (perfect for warm weather)
- Packed with bold Bloody Mary flavor
- Great for entertaining, brunch spreads, or summer parties
- High-protein and naturally light
- Ready in under an hour
Ingredients
For the Ceviche:
- 1 lb raw shrimp (peeled, deveined, chopped)
- 1/2 lb firm white fish (like cod or tilapia), diced small
- 3/4 cup fresh lime juice (about 6–8 limes)
- 1/2 cup Clamato juice
- 1–2 tablespoons prepared horseradish (adjust to taste)
- 1/2 cup diced red onion
- 1 cup diced tomatoes
- 1/2 cup diced cucumber
- 1/2 cup chopped celery
- 1 jalapeño, finely diced
- 1/4 cup chopped fresh cilantro
Bloody Mary Flavor Boost:
- 1 tablespoon Worcestershire sauce
- 1–2 teaspoons hot sauce
- 1/2 teaspoon celery salt
- 1/2 teaspoon black pepper
- Salt to taste
How to Make Bloody Mary Ceviche
1. “Cook” the Seafood
Place the shrimp and fish in a glass bowl and pour the fresh lime juice over top.
Make sure everything is fully submerged. Cover and refrigerate for 30–45 minutes, until the seafood turns opaque.
2. Drain (Optional)
If there’s excess liquid, you can drain a little off—but keep some for flavor.
3. Build the Bloody Mary Base
Add:
- Clamato juice
- Horseradish
- Worcestershire
- Hot sauce
- Celery salt and pepper
Stir to combine.
4. Add Fresh Mix-Ins
Fold in:
- Red onion
- Tomatoes
- Cucumber
- Celery
- Jalapeño
- Cilantro
Mix everything together gently.
5. Chill & Let Flavors Develop
Refrigerate for another 20–30 minutes before serving.
This step makes a huge difference in flavor.
How to Serve
- With tortilla chips (like a dip)
- On tostadas with sliced avocado
- In chilled glasses for a cocktail-style appetizer
- With saltines for a classic seafood vibe
Other Summer Sides You’ll Love
Fresh & Easy Bloody Mary Ceviche with Clamato & Horseradish
- Total Time: 1 hour 20 minutes
- Yield: 4–6 SERVINGS 1x
Description
This Bloody Mary ceviche is fresh, bold, and packed with flavor from Clamato juice, horseradish, lime, and crisp vegetables. A perfect no-cook seafood appetizer for summer.
Ingredients
-
1 lb raw shrimp, peeled, deveined, and chopped
-
1/2 lb firm white fish (cod or tilapia), diced small
-
3/4 cup fresh lime juice (about 6–8 limes)
-
1/2 cup Clamato juice
-
1–2 tablespoons prepared horseradish
-
1/2 cup diced red onion
-
1 cup diced tomatoes
-
1/2 cup diced cucumber
-
1/2 cup chopped celery
-
1 jalapeño, finely diced
-
1/4 cup chopped fresh cilantro
-
1 tablespoon Worcestershire sauce
-
1–2 teaspoons hot sauce
-
1/2 teaspoon celery salt
-
1/2 teaspoon black pepper
-
Salt to taste
Instructions
-
Add the shrimp and diced fish to a glass bowl. Pour fresh lime juice over the seafood, making sure everything is fully submerged.
-
Cover and refrigerate for 30–45 minutes, until the seafood turns opaque.
-
If needed, drain a small amount of excess liquid while keeping some for flavor.
-
Stir in Clamato juice, horseradish, Worcestershire sauce, hot sauce, celery salt, black pepper, and salt.
-
Add diced red onion, tomatoes, cucumber, celery, jalapeño, and cilantro.
-
Gently mix everything together until well combined.
-
Refrigerate for an additional 20–30 minutes to allow flavors to develop.
-
Serve chilled with tortilla chips, crackers, or on tostadas.
Notes
-
Use the freshest seafood possible for best results
-
Adjust horseradish and hot sauce to control heat level
-
Add diced avocado right before serving for extra creaminess
-
Best enjoyed the same day
- Prep Time: 20 MINS
- Chill Time: 1 HOUR
- Category: Appetizer, Salad
- Cuisine: American, MEXICAN INSPIRED
Tips for the Best Ceviche
- Use the freshest seafood possible
- Cut everything evenly for the best texture
- Adjust horseradish based on your spice preference
- Don’t skip the chill time—it deepens flavor
- Add diced avocado right before serving for creaminess
Other Bloody Mary Recipes to Check Out
Variations
Spicy Bloody Mary Ceviche
- Add extra jalapeño or a pinch of cayenne
Shrimp-Only Version
- Skip the fish and double the shrimp
Mexican-Style
- Add diced avocado + a splash of orange juice
Storage
Stir before serving
Best eaten fresh (same day)
Can be stored in the fridge up to 24 hours
If you’re looking for something fresh, bold, and just a little unexpected, this Bloody Mary ceviche is one of those recipes you’ll keep coming back to all summer long. It’s light but packed with flavor, easy enough for a casual afternoon, and impressive enough to serve when you have people over. Between the bright citrus, the kick of horseradish, and that classic Clamato depth, every bite tastes like a perfect warm-weather moment. Save this one for your next gathering—you’re going to get asked for the recipe.
