Fresh & Easy Bloody Mary Ceviche with Clamato & Horseradish
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.
- Prep Time: 20 MINS
- Chill Time: 1 HOUR
- Total Time: 1 hour 20 minutes
- Yield: 4-6 SERVINGS 1x
- Category: Appetizer, Salad
- Cuisine: American, MEXICAN INSPIRED
Ingredients
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1 lb raw shrimp, peeled, deveined, and chopped
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1/2 lb firm white fish (cod or tilapia), diced small
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3/4 cup fresh lime juice (about 6–8 limes)
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1/2 cup Clamato juice
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1–2 tablespoons prepared horseradish
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1/2 cup diced red onion
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1 cup diced tomatoes
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1/2 cup diced cucumber
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1/2 cup chopped celery
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1 jalapeño, finely diced
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1/4 cup chopped fresh cilantro
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1 tablespoon Worcestershire sauce
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1–2 teaspoons hot sauce
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1/2 teaspoon celery salt
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1/2 teaspoon black pepper
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Salt to taste
Instructions
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Add the shrimp and diced fish to a glass bowl. Pour fresh lime juice over the seafood, making sure everything is fully submerged.
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Cover and refrigerate for 30–45 minutes, until the seafood turns opaque.
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If needed, drain a small amount of excess liquid while keeping some for flavor.
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Stir in Clamato juice, horseradish, Worcestershire sauce, hot sauce, celery salt, black pepper, and salt.
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Add diced red onion, tomatoes, cucumber, celery, jalapeño, and cilantro.
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Gently mix everything together until well combined.
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Refrigerate for an additional 20–30 minutes to allow flavors to develop.
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Serve chilled with tortilla chips, crackers, or on tostadas.
Notes
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Use the freshest seafood possible for best results
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Adjust horseradish and hot sauce to control heat level
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Add diced avocado right before serving for extra creaminess
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Best enjoyed the same day