Mike's "50 Shades of HEY!" Ceviche
Mike's "50 Shades of HEY!" Ceviche

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mike's "50 shades of hey!" ceviche. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mike's "50 Shades of HEY!" Ceviche is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Mike's "50 Shades of HEY!" Ceviche is something that I’ve loved my whole life. They are nice and they look wonderful.

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To begin with this recipe, we have to first prepare a few components. You can cook mike's "50 shades of hey!" ceviche using 46 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mike's "50 Shades of HEY!" Ceviche:
  1. Take Ceviche Ingredients
  2. Take Pre-Steamed Frozen De-Veined Shrimp
  3. Make ready Frozen Imitation Pre-Steamed Crab Meat
  4. Get Pre-Steamed Whole Frozen Scallops
  5. Make ready FLUIDS / JUICES
  6. Prepare Well Shaken Bottle Clamato Juice [use half]
  7. Prepare Well Shaken Spicy V8
  8. Take large 12 oz Bottle Regular Tabasco [use 10 oz or more]
  9. Make ready Juice Of 1 Lime With Pulp
  10. Make ready Or Less - Orange Juice
  11. Prepare Lemon Juice
  12. Prepare Worcestershire Sauce
  13. Get SPICES & SEASONINGS
  14. Make ready Old Bay Seasoning
  15. Get Italian Seasoning
  16. Get Onion Powder
  17. Make ready Sea Salt
  18. Make ready Cumin
  19. Make ready Coriander
  20. Make ready Crushed Mexican Saffron Or Regular Saffron
  21. Make ready Mexican Oregano
  22. Get Red Pepper Flakes
  23. Prepare Cayenne Pepper
  24. Get Black Pepper
  25. Prepare VEGETABLES & FRUIT
  26. Take Extra Firm Chopped Red Tomatoes [seeds removed]
  27. Make ready Chopped Firm Cucumbers [seeds removed]
  28. Get Finely Chopped Jalapeño Peppers [seeds in or out - use gloves!]
  29. Prepare Chopped Fresh Cilantro [no stems]
  30. Make ready stock Chopped Celery With Leaves [finely diced]
  31. Get Sliced Purple Onions [1" thin, long strips]
  32. Make ready Finely Chopped Green, Orange, Red & Yellow Bell Peppers [chopped]
  33. Take Fresh Green Onions [chopped]
  34. Prepare Finely Chopped Garlic
  35. Prepare Radishes [sliced]
  36. Prepare large Limes [cut into wedges - garnishments]
  37. Make ready Fresh Basil [chopped]
  38. Prepare Chopped Fresh Parsley
  39. Prepare large Avacados [do not mix in the ceviche bowl]
  40. Take CRACKERS OR BREAD
  41. Make ready Saltines Or Crackers Of Your Choosing
  42. Prepare Toasted Bread Triangles
  43. Make ready Toasted Baguettes
  44. Take GARNISHES & KITCHEN TOOLS
  45. Make ready Bottle Tabasco Seasoned Salt [garnish]
  46. Make ready large Plastic Mixing Bowl

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Steps to make Mike's "50 Shades of HEY!" Ceviche:
  1. Chop all chilled veggies except for the Avacados and place in an extra large bowl. Avocado spoils and browns much too quickly to ever incorporate it directly [unless you're serving it immediately] regardless if you've seasoned with lime juice. The acidity in this dish may negatively react to some metals giving your Ceviche a tin or metallic taste so be sure to use a plastic bowl or another non-metal option.
  2. De-thaw all seafood in cold water. Once thawed, cut Scallops in half or thirds [if using the large ones] and shread the Imitation Crab Meat in larger chunks as they will fall apart during mixing. I use imitation crab meat since it lasts much longer than real crab without spoiling and doesn't overpower the dish. Leave the Shrimp in tact but de-husk, de-vein and de-tail them if necessary. Place all seafood in your vegetable bowl.
  3. Pour in chilled Clamato Juice 2" to 3" inches from the top of your ingredients, 2/3 bottle of chilled Tabasco, 1/2 of your chilled Spicy V8, Worcestershire Sauce and your chilled fruit juices.
  4. Add all spices and fold in gently.
  5. Taste test juice for spiciness and add more of your bottle of Tabasco and a little more of your Spicy V8 if it suits your pallet. I adore a spicy Ceviche so I usually end up using the entire 12 ozs of the bottle of Tabasco in this dish.
  6. This Ceviche is best after sitting for 24 hours or 10 hours at the very least. As it sits and chills, gently stir it every few hours to ensure the seafood absorbs the colors, juices and spices.
  7. Serve in a large chilled chalice or glass rimmed with juice, lime juice and Tabasco Seasoned Salt or regular salt/sea salt, fresh quality crackers or toasted Baguettes of your choosing, an ice cold Mexican beer, [such as Corona] lime wedges, Avacado slices and a side bottle of Tabasco for your more adventurous guests!
  8. You can also serve this dish in lettuce wraps or even edible parmesan bowls. Get creative! Enjoy! - - https://cookpad.com/us/recipes/357097-mikes-ez-edible-parmesan-bowls

So that is going to wrap this up with this exceptional food mike's "50 shades of hey!" ceviche recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!