Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, mike's southwestern ceviche. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Mike's Southwestern Ceviche is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Mike's Southwestern Ceviche is something that I’ve loved my whole life. They are nice and they look wonderful.

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

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!

So that’s going to wrap it up with this exceptional food mike's southwestern ceviche recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!