Mike's "50 Shades of HEY!" Ceviche
Mike's "50 Shades of HEY!" Ceviche

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, mike's "50 shades of hey!" ceviche. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Mike's "50 Shades of HEY!" Ceviche is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Mike's "50 Shades of HEY!" Ceviche is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have mike's "50 shades of hey!" ceviche using 46 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mike's "50 Shades of HEY!" Ceviche:
  1. Make ready Ceviche Ingredients
  2. Take 2 lb Pre-Steamed Frozen De-Veined Shrimp
  3. Take 3 lb Frozen Imitation Pre-Steamed Crab Meat
  4. Make ready 1 lb Pre-Steamed Whole Frozen Scallops
  5. Get FLUIDS / JUICES
  6. Take 2 quart Well Shaken Bottle Clamato Juice [use half]
  7. Make ready 1/2 can (11 1/2 Can) Well Shaken Spicy V8
  8. Take 1 large 12 oz Bottle Regular Tabasco [use 10 oz or more]
  9. Take 1 Juice Of 1 Lime With Pulp
  10. Prepare 1/4 cup Or Less - Orange Juice
  11. Prepare 2 tbsp Lemon Juice
  12. Make ready 7 dash Worcestershire Sauce
  13. Make ready SPICES & SEASONINGS
  14. Get 1 tbsp Old Bay Seasoning
  15. Make ready 1 tbsp Italian Seasoning
  16. Make ready 1 tbsp Onion Powder
  17. Make ready 2 tsp Sea Salt
  18. Make ready 1/2 tsp Cumin
  19. Get 1/2 tsp Coriander
  20. Prepare 1 tsp Crushed Mexican Saffron Or Regular Saffron
  21. Take 1/2 tsp Mexican Oregano
  22. Take 2 tbsp Red Pepper Flakes
  23. Get 1 tbsp Cayenne Pepper
  24. Make ready 1 tbsp Black Pepper
  25. Prepare VEGETABLES & FRUIT
  26. Prepare 3 cup Extra Firm Chopped Red Tomatoes [seeds removed]
  27. Make ready 2 cup Chopped Firm Cucumbers [seeds removed]
  28. Prepare 1 1/2 cup Finely Chopped Jalapeño Peppers [seeds in or out - use gloves!]
  29. Make ready 2 cup Chopped Fresh Cilantro [no stems]
  30. Take 1 1/2 cup stock Chopped Celery With Leaves [finely diced]
  31. Get 2 cup Sliced Purple Onions [1" thin, long strips]
  32. Take 2 1/2 cup Finely Chopped Green, Orange, Red & Yellow Bell Peppers [chopped]
  33. Take 1 cup Fresh Green Onions [chopped]
  34. Prepare 3/4 cup Finely Chopped Garlic
  35. Get 1/2 cup Radishes [sliced]
  36. Get 6 large Limes [cut into wedges - garnishments]
  37. Make ready 1/4 cup Fresh Basil [chopped]
  38. Take 1 bunch Chopped Fresh Parsley
  39. Make ready 6 large Avacados [do not mix in the ceviche bowl]
  40. Prepare CRACKERS OR BREAD
  41. Take 1 box Saltines Or Crackers Of Your Choosing
  42. Prepare 1 Toasted Bread Triangles
  43. Make ready 1 Toasted Baguettes
  44. Get GARNISHES & KITCHEN TOOLS
  45. Get 1 Bottle Tabasco Seasoned Salt [garnish]
  46. Get 1 large Plastic Mixing Bowl
Steps to make Mike's "50 Shades of HEY!" Ceviche:
  1. Chop all chilled veggies except for the Avacados and place in an extra large bowl. Avocado spoils and browns much too quickly to ever incorporate it directly [unless you're serving it immediately] regardless if you've seasoned with lime juice. The acidity in this dish may negatively react to some metals giving your Ceviche a tin or metallic taste so be sure to use a plastic bowl or another non-metal option.
  2. De-thaw all seafood in cold water. Once thawed, cut Scallops in half or thirds [if using the large ones] and shread the Imitation Crab Meat in larger chunks as they will fall apart during mixing. I use imitation crab meat since it lasts much longer than real crab without spoiling and doesn't overpower the dish. Leave the Shrimp in tact but de-husk, de-vein and de-tail them if necessary. Place all seafood in your vegetable bowl.
  3. Pour in chilled Clamato Juice 2" to 3" inches from the top of your ingredients, 2/3 bottle of chilled Tabasco, 1/2 of your chilled Spicy V8, Worcestershire Sauce and your chilled fruit juices.
  4. Add all spices and fold in gently.
  5. Taste test juice for spiciness and add more of your bottle of Tabasco and a little more of your Spicy V8 if it suits your pallet. I adore a spicy Ceviche so I usually end up using the entire 12 ozs of the bottle of Tabasco in this dish.
  6. This Ceviche is best after sitting for 24 hours or 10 hours at the very least. As it sits and chills, gently stir it every few hours to ensure the seafood absorbs the colors, juices and spices.
  7. Serve in a large chilled chalice or glass rimmed with juice, lime juice and Tabasco Seasoned Salt or regular salt/sea salt, fresh quality crackers or toasted Baguettes of your choosing, an ice cold Mexican beer, [such as Corona] lime wedges, Avacado slices and a side bottle of Tabasco for your more adventurous guests!
  8. You can also serve this dish in lettuce wraps or even edible parmesan bowls. Get creative! Enjoy!

https://cookpad.com/us/recipes/357097-mikes-ez-edible-parmesan-bowls

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