Simple Recipe Restaurant Taste

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mike's southwestern ceviche. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Mike's Southwestern Ceviche is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Mike's Southwestern Ceviche is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. 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. Make ready ● For The Seafood
2. Make ready 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. Take 1 (16 oz) Bag Raw Small Scallops [dethawed if frozen]
5. Make ready 10 oz Fresh Raw Tuna [dethawed if frozen - chopped into small cubes]
6. Make ready ● For The Vegetables & Fruits
7. Prepare 1 Cup EX LG EX Firm Tomato [de-seeded - chopped]
8. Get 2 Cups EX Firm Cucumbers [peeled - de-seeded]
9. Make ready 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. Take 1 Cup Celery [small chopped - with leaves]
14. Take 1 Cup Sweet Vidalia Onion [small chopped]
15. Take 1 Cup Red Onion [small chopped]
16. Make ready 1/2 Cup Green Onions [small chopped]
17. Make ready 1 Cup Radishes [sliced]
18. Make ready 1 Cup Jalapeños [fine minced]
19. Make ready 1 Cup Anaheim Green Chilies [small chopped]
20. Make ready 1 Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
21. Get 1 Medium Lemon Juiced + Zest
22. Prepare 1 Medium Orange Juiced + Zest
23. Prepare 1 LG Bunch Cilantro Leaves [chopped - no stems]
24. Take 1 LG Bunch Parsley Leaves [chopped - no stems]
25. Make ready ● For The Juices, Herbs & Seasonings
26. Take 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. Get 1 tbsp Worshestershire Sauce
30. Make ready 1 tsp Black Pepper
31. Make ready 1 tsp Mexican Oregeno [crushed]
32. Get 1 tsp Italian Seasoning
33. Get 1 tsp Ground Cumin
34. Make ready 1 tsp Cayenne Pepper
35. Make ready as needed Chilled Clamato Juice [shaken]
36. Get 1 Good Splash Chilled Spicy V8 Juice [shaken]
37. Prepare ● For The Sides
38. Take as needed Saltine Crackers
39. Prepare as needed Other Quality Crackers [like roasted garlic triskets]
40. Prepare 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 is going to wrap this up with this exceptional food mike's southwestern ceviche recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!