Latest Recipe Mikes 50 Shades of HEY Ceviche Restaurant Style

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46 ingredients, 8 steps, cooking Mike's "50 Shades of HEY!" Ceviche

Good Evening mother, at this time you get make recipe Mike's "50 Shades of HEY!" Ceviche with 46 ingredients and 8 steps. Next this is how to make it, please read carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 46 ingredients and 8 stages of easy cooking Mike's "50 Shades of HEY!" Ceviche.

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

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

If all basic ingredients Mike's "50 Shades of HEY!" Ceviche it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Step by Step Cooking 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

1. Finish and Enjoy.

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