Appetizing Mike's Southwestern Ceviche Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Mike's Southwestern Ceviche. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Mike's Southwestern Ceviche as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack try this Mike's Southwestern Ceviche recipe. This Mike's Southwestern Ceviche make for a tasty summer dinner that you can make it easy. The Mike's Southwestern Ceviche recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Mike's Southwestern Ceviche recipe.

Mike's Southwestern Ceviche.

Mike's Southwestern Ceviche Before preparing the dish, I have done some research on how to make Mike's Southwestern Ceviche easily with perfect taste. You can have Mike's Southwestern Ceviche using 42 ingredients and 11 steps. Here is how you cook it.

Delicious Mike's Southwestern Ceviche Recipe Ingredients

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

How to make Mike's Southwestern Ceviche from scracth

  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!.