Recipe: Yummy Mike's "50 Shades of HEY!" Ceviche

Mike's “50 Shades of HEY!” Ceviche. Sure, she'll hurt ya but you're gonna love it! Chop all chilled veggies except for the Avacados and place in an extra large bowl. Traditional ceviche involves “cooking” fresh … Ceviche is raw seafood cooked in acidic liquid, typically lemon and/or lime juice.

Recipe: Yummy Mike's "50 Shades of HEY!" Ceviche

Julianne half of your bell peppers and onions for chicken. Chop the other half for your baked … spaghetti and meatsauce. Hey everyone, hope you're having an incredible day today. You can have Mike's “50 Shades of HEY!” Ceviche using 46 ingredients and 8 steps. Here is how you cook that.

Ingredients of Mike's “50 Shades of HEY!” Ceviche

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

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Mike's “50 Shades of HEY!” Ceviche instructions

  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.

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