Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, mike's southwestern ceviche. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mike's Southwestern Ceviche is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Mike's Southwestern Ceviche is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook mike's southwestern ceviche using 42 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Southwestern Ceviche:

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

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