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Concha Y Tora Wine: "Bloody Mary" Shrimp and Crab meat Ceviche

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Daytime

Published: October 28, 2009

(For 4 portions)
Ingredients:
2 oz. shrimp, cooked, peeled and deveined
2 oz. crab meat, picked over
½ cup of celery stalk, finely minced
2 teaspoons chives, minced
1 tablespoon cilantro finely minced
For the Bloody Mary mixture:
¾ cup good quality tomato based vegetable juice
2 tablespoons lemon juice
1 teaspoon Worchester sauce
1/2 teaspoon Tabasco or to taste
1 tablespoon vodka
Salt and freshly ground black pepper Celery leaves for garnish

Method:

1. Chop the shrimp fine and place in a bowl together with the crab meat; add celery, chives and cilantro; mix to combine and reserve.

2. Prepare the bloody Mary: Mix to combine all the ingredients in a jar, season with salt and pepper to taste. Divide the ceviche mixture in 4 shot glasses; pour the Bloody Mary mix over it and garnish with the celery leaves. Serve at once.

Wine: CDD Carmenere or Xplorador Malbec

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