Steps to Make Mike's Southwestern Ceviche

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, mike's southwestern ceviche. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mike's Southwestern Ceviche is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Mike's Southwestern Ceviche is something which I’ve loved my entire life. They’re nice and they look wonderful.

Recipe of Mike's Southwestern Ceviche

To get started with this particular recipe, we have to first prepare a few components. You can cook mike's southwestern ceviche using 42 ingredients and 11 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Mike's Southwestern Ceviche:

1. Get ● For The Seafood
2. Take 2 (16 oz) Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]
3. Prepare 2 (16 oz) Bags Steamed Imitation Crab Meat [aka white fish or pollock - left in large chunks - do not use real crab meat]
4. Make ready 1 (16 oz) Bag Raw Small Scallops [dethawed if frozen]
5. Make ready 10 oz Fresh Raw Tuna [dethawed if frozen - chopped into small cubes]
6. Take ● For The Vegetables & Fruits
7. Make ready 1 Cup EX LG EX Firm Tomato [de-seeded - chopped]
8. Take 2 Cups EX Firm Cucumbers [peeled - de-seeded]
9. Take 1 Cup Green Bell Peppers [de-seeded - small chopped]
10. Take 1/2 Cup Yellow Bell Pepper [de-seeded - small chopped]
11. Take 1/2 Cup Red Bell Pepper [de-seeded - small chopped]
12. Take 1/2 Cup Orange Bell Pepper [de-seeded - small chopped]
13. Prepare 1 Cup Celery [small chopped - with leaves]
14. Get 1 Cup Sweet Vidalia Onion [small chopped]
15. Prepare 1 Cup Red Onion [small chopped]
16. Make ready 1/2 Cup Green Onions [small chopped]
17. Prepare 1 Cup Radishes [sliced]
18. Prepare 1 Cup Jalapeños [fine minced]
19. Get 1 Cup Anaheim Green Chilies [small chopped]
20. Get 1 Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
21. Get 1 Medium Lemon Juiced + Zest
22. Make ready 1 Medium Orange Juiced + Zest
23. Make ready 1 LG Bunch Cilantro Leaves [chopped - no stems]
24. Make ready 1 LG Bunch Parsley Leaves [chopped - no stems]
25. Make ready ● For The Juices, Herbs & Seasonings
26. Make ready 1 tbsp Mexican Or Traditional Saffron Threads [your secret ingredient!]
27. Prepare to taste Tabasco Sauce [we use at least a half bottle]
28. Make ready 1 1/2 tbsp Fine Minced Garlic
29. Prepare 1 tbsp Worshestershire Sauce
30. Get 1 tsp Black Pepper
31. Get 1 tsp Mexican Oregeno [crushed]
32. Take 1 tsp Italian Seasoning
33. Prepare 1 tsp Ground Cumin
34. Take 1 tsp Cayenne Pepper
35. Make ready as needed Chilled Clamato Juice [shaken]
36. Get 1 Good Splash Chilled Spicy V8 Juice [shaken]
37. Make ready ● For The Sides
38. Take as needed Saltine Crackers
39. Prepare as needed Other Quality Crackers [like roasted garlic triskets]
40. Get as needed Sturdy Tortilla Chips
41. Get as needed Fresh Flour Tortillas
42. Get as needed Fresh Firm Avocado Slices

Instructions

Instructions to make Mike's Southwestern Ceviche:

1. Here's what you'll need. Use only the most crisp, chilled, fresh vegetables, juices and seafood you can find. In fact, overly firm, crisp vegetables is exactly what you're looking for.
2. Place your chopped onions, jalapeños, all bell peppers and Anaheim peppers in a seperate bowl for thirty minutes refrigerated. Add the juice and zest of one lime, one lemon and one orange to both season and cook your hard vegetables.
3. Gently mix all vegetables together. Add additional 1/4 cup lime juice.
4. Add your Clamato [enough to cover vegetables] and a good splash of Spicy V8 Juice. Also, add all of your seasonings. Again, gently mix well. You don't want to bruise your fresh vegetables.
5. Fresh shrimp, scallops, crab meat and tuna dethawed pictured. Tails removed from shrimp. Do not use real crab meat unless you're planning on the entire bowl being consumed in one afternoon or evening sitting. Otherwise, your Ceviche will go south twice as fast. Even while being refrigerated. It will also murk up your broth.
6. Imitation Crab Meat pictured. [aka white fish]
7. Sun Dried Tomatoes in oil pictured.
8. Add all of your vegetables and seafood, plus additional Clamato and Tabasco if needed to fully cover your ingredients.
9. Gently fold everything together well. Do not add avocados to your main bowl. Always serve them to the side. Otherwise it will murk up your Ceviche broth. Chill for 3 hours. Know this dish will get better as she rests and chills. Even 3 days later. Gently stir occasionally.
10. Serve with quality crackers, flour tortillas, additional Tabasco Sauce, fresh avocado slices and ice cold Mexican beer.
11. Enjoy!

As simple as that Recipe of Mike's Southwestern Ceviche

So that is going to wrap it up for this special food mike's southwestern ceviche recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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