Recipe of Homemade Mike's Southwestern Ceviche

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mike's southwestern ceviche. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Mike's Southwestern Ceviche is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Mike's Southwestern Ceviche is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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. Prepare ● For The Seafood
2. Take Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]
3. Get 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. Prepare ● For The Vegetables & Fruits
7. Get EX LG EX Firm Tomato [de-seeded - chopped]
8. Make ready EX Firm Cucumbers [peeled - de-seeded]
9. Prepare Green Bell Peppers [de-seeded - small chopped]
10. Take Yellow Bell Pepper [de-seeded - small chopped]
11. Make ready Red Bell Pepper [de-seeded - small chopped]
12. Take Orange Bell Pepper [de-seeded - small chopped]
13. Prepare Celery [small chopped - with leaves]
14. Take Sweet Vidalia Onion [small chopped]
15. Get Red Onion [small chopped]
16. Prepare Green Onions [small chopped]
17. Make ready Radishes [sliced]
18. Take Jalapeños [fine minced]
19. Get Anaheim Green Chilies [small chopped]
20. Prepare Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
21. Take Medium Lemon Juiced + Zest
22. Make ready Medium Orange Juiced + Zest
23. Prepare LG Bunch Cilantro Leaves [chopped - no stems]
24. Get LG Bunch Parsley Leaves [chopped - no stems]
25. Take ● For The Juices, Herbs & Seasonings
26. Take Mexican Or Traditional Saffron Threads [your secret ingredient!]
27. Make ready Tabasco Sauce [we use at least a half bottle]
28. Prepare Fine Minced Garlic
29. Take Worshestershire Sauce
30. Take Black Pepper
31. Get Mexican Oregeno [crushed]
32. Take Italian Seasoning
33. Make ready Ground Cumin
34. Make ready Cayenne Pepper
35. Take Chilled Clamato Juice [shaken]
36. Get Good Splash Chilled Spicy V8 Juice [shaken]
37. Get ● For The Sides
38. Get Saltine Crackers
39. Get Other Quality Crackers [like roasted garlic triskets]
40. Get Sturdy Tortilla Chips
41. Make ready 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 for this exceptional food mike's southwestern ceviche recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!