How to Make Speedy Mike's Southwestern Ceviche

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, mike's southwestern ceviche. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Mike's Southwestern Ceviche is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Mike's Southwestern Ceviche is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this 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 it.

The ingredients needed to make Mike's Southwestern Ceviche:

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