Recipe of Favorite Mike's Southwestern Ceviche

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mike's southwestern ceviche. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mike's Southwestern Ceviche is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Mike's Southwestern Ceviche is something that I’ve loved my entire life.

To get started with this 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 cook that.

The ingredients needed to make Mike's Southwestern Ceviche:

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