Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mike's southwestern ceviche. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Southwestern Ceviche recipe: Try this Southwestern Ceviche recipe, or contribute your own. At first, I wasn't really sure what to do with the sweet potato slices that accompany Brys Stephens's Peruvian-style ceviche in his cookbook, The New Southern Table. The winner of the competition gains entry to the first round of the German Cup.
Mike's Southwestern Ceviche is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Mike's Southwestern Ceviche is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have mike's southwestern ceviche using 42 ingredients and 11 steps. Here is how you can achieve 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]
- Make ready 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]
- Take 1 Cup Green Bell Peppers [de-seeded - small chopped]
- Make ready 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]
- Make ready 1 Cup Celery [small chopped - with leaves]
- Make ready 1 Cup Sweet Vidalia Onion [small chopped]
- Get 1 Cup Red Onion [small chopped]
- Take 1/2 Cup Green Onions [small chopped]
- Make ready 1 Cup Radishes [sliced]
- Get 1 Cup Jalapeños [fine minced]
- Take 1 Cup Anaheim Green Chilies [small chopped]
- Take 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
- Make ready 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
- Make ready 1 tbsp Worshestershire Sauce
- Make ready 1 tsp Black Pepper
- Take 1 tsp Mexican Oregeno [crushed]
- Get 1 tsp Italian Seasoning
- Make ready 1 tsp Ground Cumin
- Take 1 tsp Cayenne Pepper
- Take as needed Chilled Clamato Juice [shaken]
- Make ready 1 Good Splash Chilled Spicy V8 Juice [shaken]
- Prepare ● For The Sides
- Take as needed Saltine Crackers
- Make ready as needed Other Quality Crackers [like roasted garlic triskets]
- Prepare as needed Sturdy Tortilla Chips
- Take as needed Fresh Flour Tortillas
- Make ready as needed Fresh Firm Avocado Slices
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Instructions 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 with this exceptional food mike's southwestern ceviche recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
