Mike's Southwestern Ceviche
Mike's Southwestern Ceviche

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mike's southwestern ceviche. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Mike's Southwestern Ceviche is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Mike's Southwestern Ceviche is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have mike's southwestern ceviche using 42 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Southwestern Ceviche:
  1. Take ● For The Seafood
  2. Get 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. Prepare 1 (16 oz) Bag Raw Small Scallops [dethawed if frozen]
  5. Take 10 oz Fresh Raw Tuna [dethawed if frozen - chopped into small cubes]
  6. Take ● For The Vegetables & Fruits
  7. Get 1 Cup EX LG EX Firm Tomato [de-seeded - chopped]
  8. Prepare 2 Cups EX Firm Cucumbers [peeled - de-seeded]
  9. Prepare 1 Cup Green Bell Peppers [de-seeded - small chopped]
  10. Prepare 1/2 Cup Yellow Bell Pepper [de-seeded - small chopped]
  11. Make ready 1/2 Cup Red Bell Pepper [de-seeded - small chopped]
  12. Get 1/2 Cup Orange Bell Pepper [de-seeded - small chopped]
  13. Take 1 Cup Celery [small chopped - with leaves]
  14. Take 1 Cup Sweet Vidalia Onion [small chopped]
  15. Prepare 1 Cup Red Onion [small chopped]
  16. Get 1/2 Cup Green Onions [small chopped]
  17. Prepare 1 Cup Radishes [sliced]
  18. Make ready 1 Cup Jalapeños [fine minced]
  19. Make ready 1 Cup Anaheim Green Chilies [small chopped]
  20. Get 1 Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
  21. Prepare 1 Medium Lemon Juiced + Zest
  22. Get 1 Medium Orange Juiced + Zest
  23. Take 1 LG Bunch Cilantro Leaves [chopped - no stems]
  24. Take 1 LG Bunch Parsley Leaves [chopped - no stems]
  25. Take ● For The Juices, Herbs & Seasonings
  26. Get 1 tbsp Mexican Or Traditional Saffron Threads [your secret ingredient!]
  27. Make ready to taste Tabasco Sauce [we use at least a half bottle]
  28. Make ready 1 1/2 tbsp Fine Minced Garlic
  29. Make ready 1 tbsp Worshestershire Sauce
  30. Prepare 1 tsp Black Pepper
  31. Prepare 1 tsp Mexican Oregeno [crushed]
  32. Make ready 1 tsp Italian Seasoning
  33. Take 1 tsp Ground Cumin
  34. Make ready 1 tsp Cayenne Pepper
  35. Take 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. Prepare as needed Fresh Flour Tortillas
  42. Take as needed Fresh Firm Avocado Slices
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!

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