These simple, satisfying suppers are so fast, you'll make them again and again.

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mike's southwestern ceviche. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Mike's Southwestern Ceviche is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Mike's Southwestern Ceviche is something which I have loved my entire life.

Southwestern Ceviche recipe: Try this Southwestern Ceviche recipe, or contribute your own. Southwestern Ceviche recipe: Try this Southwestern Ceviche recipe, or contribute your own. Ceviche restaurant in Soho and now Old Street as well.

To get started with this recipe, we must prepare a few ingredients. You can have mike's southwestern ceviche using 42 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Southwestern Ceviche:

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

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Instructions to make Mike's Southwestern Ceviche:

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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So that is going to wrap this up for this exceptional food mike's southwestern ceviche recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!