Mike's Southwestern Ceviche

Name: How to cook Mike's Southwestern Ceviche - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Southwestern Ceviche

This is the side of the South you'll want to put in your mouth! Perfect for the start of football season! This recipe will present an extra spicy - 10 pound bowl of chilled, crispy, colorful, seafood & vegetable goodness that's sure to please! Especially if served with fresh crackers and ice cold Mexican beer.

Ingredient

Food ration :

16 servings

Cooking time :

30send

2 (16 oz)

Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]

2 (16 oz)

Bags Steamed Imitation Crab Meat [aka white fish or pollock - left in large chunks - do not use real crab meat]

1 (16 oz)

Bag Raw Small Scallops [dethawed if frozen]

10 oz

Fresh Raw Tuna [dethawed if frozen - chopped into small cubes]

1 Cup

EX LG EX Firm Tomato [de-seeded - chopped]

2 Cups

EX Firm Cucumbers [peeled - de-seeded]

1 Cup

Green Bell Peppers [de-seeded - small chopped]

1/2 Cup

Yellow Bell Pepper [de-seeded - small chopped]

1/2 Cup

Red Bell Pepper [de-seeded - small chopped]

1/2 Cup

Orange Bell Pepper [de-seeded - small chopped]

1 Cup

Celery [small chopped - with leaves]

1 Cup

Sweet Vidalia Onion [small chopped]

1 Cup

Red Onion [small chopped]

1/2 Cup

Green Onions [small chopped]

1 Cup

Radishes [sliced]

1 Cup

Jalapeños [fine minced]

1 Cup

Anaheim Green Chilies [small chopped]

Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]

Medium Lemon Juiced + Zest

Medium Orange Juiced + Zest

LG Bunch Cilantro Leaves [chopped - no stems]

LG Bunch Parsley Leaves [chopped - no stems]

1 tbsp

Mexican Or Traditional Saffron Threads [your secret ingredient!]

to taste

Tabasco Sauce [we use at least a half bottle]

1 1/2 tbsp

Fine Minced Garlic

1 tbsp

Worshestershire Sauce

1 tsp

Black Pepper

1 tsp

Mexican Oregeno [crushed]

1 tsp

Italian Seasoning

1 tsp

Ground Cumin

1 tsp

Cayenne Pepper

as needed

Chilled Clamato Juice [shaken]

Good Splash Chilled Spicy V8 Juice [shaken]

as needed

Saltine Crackers

as needed

Other Quality Crackers [like roasted garlic triskets]

as needed

Sturdy Tortilla Chips

as needed

Fresh Flour Tortillas

as needed

Fresh Firm Avocado Slices

Cooking instructions

* Step 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.

* Step 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.

* Step 3

Gently mix all vegetables together. Add additional 1/4 cup lime juice.

* Step 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.

* Step 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.

* Step 6

Imitation Crab Meat pictured. [aka white fish]

* Step 7

Sun Dried Tomatoes in oil pictured.

* Step 8

Add all of your vegetables and seafood, plus additional Clamato and Tabasco if needed to fully cover your ingredients.

* Step 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.