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We hope you got benefit from reading it, now let’s go back to mike's southwestern ceviche recipe. You can cook mike's southwestern ceviche using 42 ingredients and 11 steps. Here is how you do it.
The ingredients needed to cook Mike's Southwestern Ceviche:
- Get ● For The Seafood
- Get 2 (16 oz) Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]
- You need 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]
- Get 10 oz Fresh Raw Tuna [dethawed if frozen - chopped into small cubes]
- Use ● For The Vegetables & Fruits
- Use 1 Cup EX LG EX Firm Tomato [de-seeded - chopped]
- You need 2 Cups EX Firm Cucumbers [peeled - de-seeded]
- Provide 1 Cup Green Bell Peppers [de-seeded - small chopped]
- Take 1/2 Cup Yellow Bell Pepper [de-seeded - small chopped]
- Prepare 1/2 Cup Red Bell Pepper [de-seeded - small chopped]
- Get 1/2 Cup Orange Bell Pepper [de-seeded - small chopped]
- Provide 1 Cup Celery [small chopped - with leaves]
- Take 1 Cup Sweet Vidalia Onion [small chopped]
- Provide 1 Cup Red Onion [small chopped]
- Use 1/2 Cup Green Onions [small chopped]
- Take 1 Cup Radishes [sliced]
- Take 1 Cup Jalapeños [fine minced]
- Use 1 Cup Anaheim Green Chilies [small chopped]
- Use 1 Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
- Provide 1 Medium Lemon Juiced + Zest
- Get 1 Medium Orange Juiced + Zest
- Use 1 LG Bunch Cilantro Leaves [chopped - no stems]
- Prepare 1 LG Bunch Parsley Leaves [chopped - no stems]
- Take ● For The Juices, Herbs & Seasonings
- Provide 1 tbsp Mexican Or Traditional Saffron Threads [your secret ingredient!]
- You need to taste Tabasco Sauce [we use at least a half bottle]
- Get 1 1/2 tbsp Fine Minced Garlic
- You need 1 tbsp Worshestershire Sauce
- Get 1 tsp Black Pepper
- Prepare 1 tsp Mexican Oregeno [crushed]
- Get 1 tsp Italian Seasoning
- Provide 1 tsp Ground Cumin
- Get 1 tsp Cayenne Pepper
- Get as needed Chilled Clamato Juice [shaken]
- Get 1 Good Splash Chilled Spicy V8 Juice [shaken]
- Provide ● For The Sides
- Prepare as needed Saltine Crackers
- Prepare as needed Other Quality Crackers [like roasted garlic triskets]
- Use as needed Sturdy Tortilla Chips
- Get as needed Fresh Flour Tortillas
- Get as needed Fresh Firm Avocado Slices
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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