Bloody Mary Shrimp Cocktail "Ceviche" Recipe

Bloody Mary Shrimp Cocktail "Ceviche"

• Level: Easy
• Yield: 4 servings
• Nutritional Info Per Serving
  Serving Size: 1 out of 4 servings
  Calories: 982
  Total Fat: 14 g
  Saturated Fat: 3 g
  Carbohydrates: 170 g
  Dietary Fiber: 5 g
  Sugar: 1 g
  Protein: 40 g
  Cholesterol: 239 mg
  Sodium: 1101 mg
• Total Time: 4 hr 15 min (including marinating)
• Active Time: 15 min

1 pound frozen peeled cooked shrimp (16- to 20-count), thawed, tails removed, chopped 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, optional, to taste
Kosher salt and freshly ground black pepper
Plantain chips, for serving

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1. Place the shrimp in a resealable plastic bag along with the bloody Mary mix, 1 teaspoon of celery salt, and half of the lime juice. Seal the bag and refrigerate for 3 to 4 hours to marinate.
2. Prepare the frozen rice following package directions. Let it cool to room temperature.
3. Drain the shrimp, saving 2 tablespoons of the marinade liquid. Put the shrimp and reserved liquid into a medium bowl. Mix in the cilantro, red onion, avocado, the remaining 1/2 teaspoon celery salt, the leftover lime juice, a few dashes of hot sauce if you like, and salt and pepper to taste. Serve the mixture over the cooled rice and accompany with plantain chips.