Mike's Southwestern Ceviche
Mike's Southwestern Ceviche

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mike's southwestern ceviche. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Mike's Southwestern Ceviche is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Mike's Southwestern Ceviche is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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. Make ready ● For The Seafood
  2. Get 2 (16 oz) Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]
  3. Make ready 2 (16 oz) Bags Steamed Imitation Crab Meat [aka white fish or pollock - left in large chunks - do not use real crab meat]
  4. Get 1 (16 oz) Bag Raw Small Scallops [dethawed if frozen]
  5. Get 10 oz Fresh Raw Tuna [dethawed if frozen - chopped into small cubes]
  6. Make ready ● For The Vegetables & Fruits
  7. Make ready 1 Cup EX LG EX Firm Tomato [de-seeded - chopped]
  8. Get 2 Cups EX Firm Cucumbers [peeled - de-seeded]
  9. Prepare 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. Prepare 1/2 Cup Orange Bell Pepper [de-seeded - small chopped]
  13. Make ready 1 Cup Celery [small chopped - with leaves]
  14. Get 1 Cup Sweet Vidalia Onion [small chopped]
  15. Take 1 Cup Red Onion [small chopped]
  16. Prepare 1/2 Cup Green Onions [small chopped]
  17. Get 1 Cup Radishes [sliced]
  18. Prepare 1 Cup Jalapeños [fine minced]
  19. Prepare 1 Cup Anaheim Green Chilies [small chopped]
  20. Make ready 1 Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
  21. Prepare 1 Medium Lemon Juiced + Zest
  22. Make ready 1 Medium Orange Juiced + Zest
  23. Get 1 LG Bunch Cilantro Leaves [chopped - no stems]
  24. Make ready 1 LG Bunch Parsley Leaves [chopped - no stems]
  25. Take ● For The Juices, Herbs & Seasonings
  26. Take 1 tbsp Mexican Or Traditional Saffron Threads [your secret ingredient!]
  27. Get to taste Tabasco Sauce [we use at least a half bottle]
  28. Take 1 1/2 tbsp Fine Minced Garlic
  29. Get 1 tbsp Worshestershire Sauce
  30. Get 1 tsp Black Pepper
  31. Make ready 1 tsp Mexican Oregeno [crushed]
  32. Prepare 1 tsp Italian Seasoning
  33. Make ready 1 tsp Ground Cumin
  34. Get 1 tsp Cayenne Pepper
  35. Prepare as needed Chilled Clamato Juice [shaken]
  36. Prepare 1 Good Splash Chilled Spicy V8 Juice [shaken]
  37. Take ● For The Sides
  38. Make ready as needed Saltine Crackers
  39. Prepare as needed Other Quality Crackers [like roasted garlic triskets]
  40. Prepare as needed Sturdy Tortilla Chips
  41. Make ready as needed Fresh Flour Tortillas
  42. Take as needed Fresh Firm Avocado Slices
Steps 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 is going to wrap it up for this special food mike's southwestern ceviche recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!