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Mike's Southwestern Ceviche cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you conveniently, you may make it in simple actions. You may make it for friends or family events, and it could be shown at several recognized situations perhaps. I am certain you will see lots of people who just like the Mike's Southwestern Ceviche dishes that you simply make.

Alright, don’t linger, let’s approach this mike's southwestern ceviche menu with 42 substances which are undoubtedly easy to have, and we have to process them at the very least through 11 tips. You should shell out a while on this, so the resulting food could be perfect.

Ingredients of Mike's Southwestern Ceviche:

1. Make ready - ● For The Seafood
2. Make ready 2 (16 oz) - Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]
3. Get 2 (16 oz) for Bags Steamed Imitation Crab Meat [aka white fish or pollock - left in large chunks - do not use real crab meat]
4. Prepare 1 (16 oz) Bag Raw Small Scallops [dethawed if frozen]
5. Need 10 oz Fresh Raw Tuna [dethawed if frozen - chopped into small cubes]
6. You need for ● For The Vegetables & Fruits
7. Take 1 Cup EX LG EX Firm Tomato [de-seeded - chopped]
8. You need 2 Cups of EX Firm Cucumbers [peeled - de-seeded]
9. You need 1 Cup for Green Bell Peppers [de-seeded - small chopped]
10. Provide 1/2 Cup of Yellow Bell Pepper [de-seeded - small chopped]
11. Need 1/2 Cup of Red Bell Pepper [de-seeded - small chopped]
12. Need 1/2 Cup Orange Bell Pepper [de-seeded - small chopped]
13. Require 1 Cup for Celery [small chopped - with leaves]
14. Need 1 Cup Sweet Vidalia Onion [small chopped]
15. Prepare 1 Cup of Red Onion [small chopped]
16. Make ready 1/2 Cup - Green Onions [small chopped]
17. Prepare 1 Cup of Radishes [sliced]
18. Make ready 1 Cup - Jalapeños [fine minced]
19. Require 1 Cup Anaheim Green Chilies [small chopped]
20. Give 1 - Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
21. Provide 1 of Medium Lemon Juiced + Zest
22. Provide 1 - Medium Orange Juiced + Zest
23. You need 1 - LG Bunch Cilantro Leaves [chopped - no stems]
24. Give 1 for LG Bunch Parsley Leaves [chopped - no stems]
25. Require - ● For The Juices, Herbs & Seasonings
26. Take 1 tbsp for Mexican Or Traditional Saffron Threads [your secret ingredient!]
27. Need to taste of Tabasco Sauce [we use at least a half bottle]
28. Require 1 1/2 tbsp - Fine Minced Garlic
29. Require 1 tbsp for Worshestershire Sauce
30. Provide 1 tsp for Black Pepper
31. Provide 1 tsp of Mexican Oregeno [crushed]
32. You need 1 tsp for Italian Seasoning
33. Give 1 tsp for Ground Cumin
34. Give 1 tsp of Cayenne Pepper
35. Need as needed Chilled Clamato Juice [shaken]
36. Provide 1 Good Splash Chilled Spicy V8 Juice [shaken]
37. You need of ● For The Sides
38. Prepare as needed of Saltine Crackers
39. Need as needed Other Quality Crackers [like roasted garlic triskets]
40. Require as needed Sturdy Tortilla Chips
41. Provide as needed for Fresh Flour Tortillas
42. Take as needed of Fresh Firm Avocado Slices

Mike's Southwestern Ceviche process:

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!

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