Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mike's southwestern ceviche. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Mike's Southwestern Ceviche is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Mike's Southwestern Ceviche is something which I’ve loved my entire life. They are fine and they look fantastic.
Southwestern Ceviche recipe: Try this Southwestern Ceviche recipe, or contribute your own. Ceviche restaurant in Soho and now Old Street as well. Más Gente, Ceviche de Ecuador; Paralelo Cero by Mike Ruiz.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare ● For The Seafood
- Get 2 (16 oz) Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]
- Prepare 2 (16 oz) Bags Steamed Imitation Crab Meat [aka white fish or pollock - left in large chunks - do not use real crab meat]
- Prepare 1 (16 oz) Bag Raw Small Scallops [dethawed if frozen]
- Take 10 oz Fresh Raw Tuna [dethawed if frozen - chopped into small cubes]
- Make ready ● For The Vegetables & Fruits
- Make ready 1 Cup EX LG EX Firm Tomato [de-seeded - chopped]
- Take 2 Cups EX Firm Cucumbers [peeled - de-seeded]
- Make ready 1 Cup Green Bell Peppers [de-seeded - small chopped]
- Take 1/2 Cup Yellow Bell Pepper [de-seeded - small chopped]
- Make ready 1/2 Cup Red Bell Pepper [de-seeded - small chopped]
- Prepare 1/2 Cup Orange Bell Pepper [de-seeded - small chopped]
- Get 1 Cup Celery [small chopped - with leaves]
- Prepare 1 Cup Sweet Vidalia Onion [small chopped]
- Make ready 1 Cup Red Onion [small chopped]
- Prepare 1/2 Cup Green Onions [small chopped]
- Take 1 Cup Radishes [sliced]
- Prepare 1 Cup Jalapeños [fine minced]
- Prepare 1 Cup Anaheim Green Chilies [small chopped]
- Make ready 1 Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
- Get 1 Medium Lemon Juiced + Zest
- Take 1 Medium Orange Juiced + Zest
- Get 1 LG Bunch Cilantro Leaves [chopped - no stems]
- Make ready 1 LG Bunch Parsley Leaves [chopped - no stems]
- Get ● For The Juices, Herbs & Seasonings
- Take 1 tbsp Mexican Or Traditional Saffron Threads [your secret ingredient!]
- Get to taste Tabasco Sauce [we use at least a half bottle]
- Get 1 1/2 tbsp Fine Minced Garlic
- Take 1 tbsp Worshestershire Sauce
- Get 1 tsp Black Pepper
- Get 1 tsp Mexican Oregeno [crushed]
- Get 1 tsp Italian Seasoning
- Make ready 1 tsp Ground Cumin
- Make ready 1 tsp Cayenne Pepper
- Get as needed Chilled Clamato Juice [shaken]
- Get 1 Good Splash Chilled Spicy V8 Juice [shaken]
- Prepare ● For The Sides
- Make ready as needed Saltine Crackers
- Make ready as needed Other Quality Crackers [like roasted garlic triskets]
- Take as needed Sturdy Tortilla Chips
- Make ready as needed Fresh Flour Tortillas
- Take as needed Fresh Firm Avocado Slices
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Step by Step 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 it up with this exceptional food mike's southwestern ceviche recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this webpage on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to mike's southwestern ceviche cooking. Go on get cooking!
