Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, mike's southwestern ceviche. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mike's Southwestern Ceviche is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Mike's Southwestern Ceviche is something that I’ve loved my whole life. They are fine and they look wonderful.
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.
To get started with this particular recipe, we must 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:
- Prepare ● For The Seafood
- Get 2 (16 oz) Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]
- Make ready 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]
- Make ready ● For The Vegetables & Fruits
- Get 1 Cup EX LG EX Firm Tomato [de-seeded - chopped]
- Make ready 2 Cups EX Firm Cucumbers [peeled - de-seeded]
- Take 1 Cup Green Bell Peppers [de-seeded - small chopped]
- Get 1/2 Cup Yellow Bell Pepper [de-seeded - small chopped]
- Take 1/2 Cup Red Bell Pepper [de-seeded - small chopped]
- Take 1/2 Cup Orange Bell Pepper [de-seeded - small chopped]
- Prepare 1 Cup Celery [small chopped - with leaves]
- Make ready 1 Cup Sweet Vidalia Onion [small chopped]
- Prepare 1 Cup Red Onion [small chopped]
- Make ready 1/2 Cup Green Onions [small chopped]
- Take 1 Cup Radishes [sliced]
- Make ready 1 Cup Jalapeños [fine minced]
- Take 1 Cup Anaheim Green Chilies [small chopped]
- Prepare 1 Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
- Get 1 Medium Lemon Juiced + Zest
- Make ready 1 Medium Orange Juiced + Zest
- Prepare 1 LG Bunch Cilantro Leaves [chopped - no stems]
- Make ready 1 LG Bunch Parsley Leaves [chopped - no stems]
- Take ● 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]
- Prepare 1 1/2 tbsp Fine Minced Garlic
- Make ready 1 tbsp Worshestershire Sauce
- Take 1 tsp Black Pepper
- Make ready 1 tsp Mexican Oregeno [crushed]
- Prepare 1 tsp Italian Seasoning
- Make ready 1 tsp Ground Cumin
- Make ready 1 tsp Cayenne Pepper
- Take as needed Chilled Clamato Juice [shaken]
- Take 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]
- Make ready as needed Sturdy Tortilla Chips
- Get as needed Fresh Flour Tortillas
- Prepare 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’s going to wrap it up for this special food mike's southwestern ceviche recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
