Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, mike's southwestern ceviche. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Southwestern Ceviche recipe: Try this Southwestern Ceviche recipe, or contribute your own. Ceviche restaurant in Soho and now Old Street as well. Southwestern Michigan College is a small college with big opportunities.
Mike's Southwestern Ceviche is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Mike's Southwestern Ceviche is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first 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:
- Make ready ● For The Seafood
- Take 2 (16 oz) Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]
- Get 2 (16 oz) Bags Steamed Imitation Crab Meat [aka white fish or pollock - left in large chunks - do not use real crab meat]
- Take 1 (16 oz) Bag Raw Small Scallops [dethawed if frozen]
- Prepare 10 oz Fresh Raw Tuna [dethawed if frozen - chopped into small cubes]
- Get ● For The Vegetables & Fruits
- Take 1 Cup EX LG EX Firm Tomato [de-seeded - chopped]
- Prepare 2 Cups EX Firm Cucumbers [peeled - de-seeded]
- Take 1 Cup Green Bell Peppers [de-seeded - small chopped]
- Prepare 1/2 Cup Yellow Bell Pepper [de-seeded - small chopped]
- Get 1/2 Cup Red Bell Pepper [de-seeded - small chopped]
- Make ready 1/2 Cup Orange Bell Pepper [de-seeded - small chopped]
- Get 1 Cup Celery [small chopped - with leaves]
- Take 1 Cup Sweet Vidalia Onion [small chopped]
- Take 1 Cup Red Onion [small chopped]
- Take 1/2 Cup Green Onions [small chopped]
- Take 1 Cup Radishes [sliced]
- Prepare 1 Cup Jalapeños [fine minced]
- Get 1 Cup Anaheim Green Chilies [small chopped]
- Prepare 1 Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
- Take 1 Medium Lemon Juiced + Zest
- Prepare 1 Medium Orange Juiced + Zest
- Take 1 LG Bunch Cilantro Leaves [chopped - no stems]
- Take 1 LG Bunch Parsley Leaves [chopped - no stems]
- Take ● For The Juices, Herbs & Seasonings
- Get 1 tbsp Mexican Or Traditional Saffron Threads [your secret ingredient!]
- Make ready to taste Tabasco Sauce [we use at least a half bottle]
- Make ready 1 1/2 tbsp Fine Minced Garlic
- Take 1 tbsp Worshestershire Sauce
- Get 1 tsp Black Pepper
- Prepare 1 tsp Mexican Oregeno [crushed]
- Prepare 1 tsp Italian Seasoning
- Make ready 1 tsp Ground Cumin
- Prepare 1 tsp Cayenne Pepper
- Prepare as needed Chilled Clamato Juice [shaken]
- Get 1 Good Splash Chilled Spicy V8 Juice [shaken]
- Make ready ● For The Sides
- Get as needed Saltine Crackers
- Make ready as needed Other Quality Crackers [like roasted garlic triskets]
- Get as needed Sturdy Tortilla Chips
- Take as needed Fresh Flour Tortillas
- Get as needed Fresh Firm Avocado Slices
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Steps to make Mike's Southwestern Ceviche:
- 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.
- 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.
- Gently mix all vegetables together. Add additional 1/4 cup lime juice.
- 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.
- 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.
- Imitation Crab Meat pictured. [aka white fish]
- Sun Dried Tomatoes in oil pictured.
- Add all of your vegetables and seafood, plus additional Clamato and Tabasco if needed to fully cover your ingredients.
- 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.
- Serve with quality crackers, flour tortillas, additional Tabasco Sauce, fresh avocado slices and ice cold Mexican beer.
- Enjoy!
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So that is going to wrap this up for this exceptional food mike's southwestern ceviche recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!
