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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 elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Mike's Southwestern Ceviche dishes that you simply make.

Southwestern Ceviche recipe: Try this Southwestern Ceviche recipe, or contribute your own. Learn how to make ceviche with Top Chef Masters Mary Sue Milliken and Susan Feniger as they select fresh fish from the market and prepare it at their Border. Ceviche restaurant in Soho and now Old Street as well.

Alright, don’t linger, let’s task this mike's southwestern ceviche menu with 42 components which are absolutely easy to have, and we have to process them at the very least through 11 methods. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements Mike's Southwestern Ceviche:

1. Need - ● For The Seafood
2. Provide 2 (16 oz) - Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]
3. You need 2 (16 oz) - 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) of Bag Raw Small Scallops [dethawed if frozen]
5. You need 10 oz - Fresh Raw Tuna [dethawed if frozen - chopped into small cubes]
6. Provide - ● For The Vegetables & Fruits
7. Provide 1 Cup - EX LG EX Firm Tomato [de-seeded - chopped]
8. Require 2 Cups of EX Firm Cucumbers [peeled - de-seeded]
9. Make ready 1 Cup - Green Bell Peppers [de-seeded - small chopped]
10. Provide 1/2 Cup - Yellow Bell Pepper [de-seeded - small chopped]
11. You need 1/2 Cup Red Bell Pepper [de-seeded - small chopped]
12. Prepare 1/2 Cup of Orange Bell Pepper [de-seeded - small chopped]
13. Give 1 Cup of Celery [small chopped - with leaves]
14. Require 1 Cup - Sweet Vidalia Onion [small chopped]
15. Take 1 Cup for Red Onion [small chopped]
16. Provide 1/2 Cup Green Onions [small chopped]
17. Get 1 Cup of Radishes [sliced]
18. You need 1 Cup - Jalapeños [fine minced]
19. Need 1 Cup for Anaheim Green Chilies [small chopped]
20. Take 1 Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
21. Give 1 for Medium Lemon Juiced + Zest
22. Provide 1 - Medium Orange Juiced + Zest
23. Get 1 LG Bunch Cilantro Leaves [chopped - no stems]
24. Prepare 1 for LG Bunch Parsley Leaves [chopped - no stems]
25. You need of ● For The Juices, Herbs & Seasonings
26. Get 1 tbsp Mexican Or Traditional Saffron Threads [your secret ingredient!]
27. Make ready to taste Tabasco Sauce [we use at least a half bottle]
28. Need 1 1/2 tbsp - Fine Minced Garlic
29. Get 1 tbsp for Worshestershire Sauce
30. Provide 1 tsp of Black Pepper
31. Take 1 tsp Mexican Oregeno [crushed]
32. Make ready 1 tsp - Italian Seasoning
33. Give 1 tsp for Ground Cumin
34. Need 1 tsp - Cayenne Pepper
35. Need as needed Chilled Clamato Juice [shaken]
36. Give 1 of Good Splash Chilled Spicy V8 Juice [shaken]
37. Prepare of ● For The Sides
38. Give as needed - Saltine Crackers
39. You need as needed of Other Quality Crackers [like roasted garlic triskets]
40. Need as needed - Sturdy Tortilla Chips
41. Get as needed Fresh Flour Tortillas
42. Get as needed for Fresh Firm Avocado Slices

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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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