Our Top Shelf Ceviche & Gazpacho takes advantage of the bright fresh flavors and heat in Madge’s Foods Spicy Fermented Bloody Mary Mix. You won’t need to roast and peel peppers because Madge’s has already done the work for you! This savory seafood appetizer can be enjoyed as a ceviche or keto-friendly gazpacho. 

Don’t be afraid of the heat in Madge’s Spicy Fermented Bloody Mary Mix because it weaves in beautifully with the rich mouthfeel that a quality tequila delivers in this delicious combo. Flavors of cumin, cilantro and citrus round out the umami flavors. Not only is this the best ceviche and/or gazpacho that we’ve tasted to date, it also delivers gut health benefits of fermented foods. Enjoy with a glass of wine from our unique Wine Pairing Guide that follows the recipe.

Prep time:30 minutes
Inactive time:15 minutes
Servings:8 – 10

Ingredients

Sauce:

  • 12 ounces Madge’s Foods Spicy Bloody Mary Mix
  • 4 ounces top-shelf Tequila
  • 4 ounces fresh Lime Juice
  • 6 ounces Ketchup (organic or non-GMO)
  • 2 tablespoons prepared Horseradish (we used Ingelhoffer Extra Hot)
  • 2 tablespoons Fish Sauce
  • 1 teaspoon dried Oregano
  • ½ tablespoons ground Cumin

Vegetables:

  • 1 vine ripe Tomato (about ¾ cup), seeded and diced
  • ⅓ cup chopped Poblano Pepper
  • 3 mini Sweet Peppers, seeded and diced
  • 1/2 cup Red Onion, diced
  • 1/2 cup Green Olives, chopped
  • 2 cloves Garlic, minced
  • 1/4 cup Cilantro, chopped
  • 1/4 cup Parsley, chopped

Seafood Mix:

  • 1 1/2 pounds Seafood mix, thawed (your choice of at least 2) —  Shrimp (peeled and deveined, smaller sizes/higher count per pound preferable), Scallops, or Lump Crabmeat 
  • 2 teaspoons Salt

For Serving:

  • 1 Avocado, peeled and diced
  • Tortilla Chips and/or Plantain Chips, for serving as a ceviche

Preparation

  1. Mix sauce ingredients well and set aside. Add chopped vegetables to the sauce mixture and fold to combine. Set aside while you prepare the seafood.
  2. If using raw shrimp or scallops, begin by blanching the shrimp and/or scallops. This will reduce the time usually required to marinate the seafood. Fill a large pot about halfway full of water and bring to a low boil over medium-high heat. Add 2 teaspoons of salt, stir to dissolve. While the water is heating, cut shrimp in half lengthwise. If scallops are large, then cut into halves or if jumbo, then cut into quarters for better manageability on a chip. When water begins to boil, turn off heat and add seafood. Allow to sit 2-3 minutes until seafood turns opaque, do not overcook shrimp or scallops as meat will become rubbery. Drain and pat dry with paper towels. If using crabmeat, drain and pick through to remove any bits of shell.
  3. Delicately fold in the seafood mix, then fold in the diced avocado. Refrigerate for at least 15 minutes for flavors to meld.
  4. As a ceviche, spoon individual servings into cocktail or margarita glasses with chips of choice for dipping. As a gazpacho, serve in small bowls or cups.

Wine Pairing Guide

CHAMPAGNE & SPARKLING
Domestic
Look for Methode Champenoise or Traditional Method stated on the label. Another option is Pet-Nat (petillant naturel) wine, produced in the artisanale or rurale style.
Imported
France: Champagne, Cremant, Mousseux
Germany: Sekt
Italy: Asti, Prosecco, Prosseco Rosé
Spain: Cava
CRISP, DRY WHITE or ROSÉ
Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Txakoli Rosé
UNOAKED, MEDIUM-BODY WHITE
Domestic
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)
RICH, MEDIUM to FULL-BODY WHITE
Domestic
Texas: Roussanne, Vermentino, Chardonnay
West Coast: Pinot Gris, Chardonnay, Viognier
Imported
France: white Bordeaux, Puligny-Montrachet, Chassagne-Montrachet, Charlemagne, Marsanne, Viognier, Roussanne, Alsace Pinot Gris
Italy: Chardonnay
AROMATIC, SWEET and SEMI-SWEET WHITE
Domestic
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Imported
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc
Italy: Gargenega, Moscato
FRUITY, LIGHT-BODY RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Pinot Noir, Beaujolais, Côtes du Ventoux, Gamay, Cinsault, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan