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Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mike's southwestern ceviche. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Mike's Southwestern Ceviche is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Mike's Southwestern Ceviche is something which I have loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Mike's Southwestern Ceviche:

1. Make ready ● For The Seafood
2. Take Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]
3. Get Bags Steamed Imitation Crab Meat [aka white fish or pollock - left in large chunks - do not use real crab meat]
4. Take Bag Raw Small Scallops [dethawed if frozen]
5. Get Fresh Raw Tuna [dethawed if frozen - chopped into small cubes]
6. Get ● For The Vegetables & Fruits
7. Get EX LG EX Firm Tomato [de-seeded - chopped]
8. Take EX Firm Cucumbers [peeled - de-seeded]
9. Take Green Bell Peppers [de-seeded - small chopped]
10. Get Yellow Bell Pepper [de-seeded - small chopped]
11. Make ready Red Bell Pepper [de-seeded - small chopped]
12. Take Orange Bell Pepper [de-seeded - small chopped]
13. Prepare Celery [small chopped - with leaves]
14. Prepare Sweet Vidalia Onion [small chopped]
15. Prepare Red Onion [small chopped]
16. Get Green Onions [small chopped]
17. Make ready Radishes [sliced]
18. Take Jalapeños [fine minced]
19. Make ready Anaheim Green Chilies [small chopped]
20. Take Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
21. Take Medium Lemon Juiced + Zest
22. Prepare Medium Orange Juiced + Zest
23. Take LG Bunch Cilantro Leaves [chopped - no stems]
24. Take LG Bunch Parsley Leaves [chopped - no stems]
25. Prepare ● For The Juices, Herbs & Seasonings
26. Get Mexican Or Traditional Saffron Threads [your secret ingredient!]
27. Make ready Tabasco Sauce [we use at least a half bottle]
28. Make ready Fine Minced Garlic
29. Make ready Worshestershire Sauce
30. Prepare Black Pepper
31. Prepare Mexican Oregeno [crushed]
32. Make ready Italian Seasoning
33. Make ready Ground Cumin
34. Prepare Cayenne Pepper
35. Take Chilled Clamato Juice [shaken]
36. Get Good Splash Chilled Spicy V8 Juice [shaken]
37. Take ● For The Sides
38. Prepare Saltine Crackers
39. Prepare Other Quality Crackers [like roasted garlic triskets]
40. Make ready Sturdy Tortilla Chips
41. Get Fresh Flour Tortillas
42. Take 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 for this special food mike's southwestern ceviche recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!