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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.

Mike's Southwestern Ceviche cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you very easily, you may make it in simple actions. You may make it for friends or family 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 just make.

Alright, don’t linger, let’s course of action this mike's southwestern ceviche formula with 42 elements which are surely easy to acquire, and we have to process them at the very least through 11 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements for Mike's Southwestern Ceviche:

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

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Mike's Southwestern Ceviche instructions:

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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