How to Make Any-night-of-the-week Mike's Southwestern Ceviche

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mike's southwestern ceviche. It is one of my favorites food recipes. For mine, 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 in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Mike's Southwestern Ceviche is something that I’ve loved my entire life.

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

The ingredients needed to make Mike's Southwestern Ceviche:

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