Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mike's "50 shades of hey!" ceviche. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Mike's "50 Shades of HEY!" Ceviche is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mike's "50 Shades of HEY!" Ceviche is something which I have loved my entire life. They’re nice and they look fantastic.
This spicy Ceviche was created for those who aren't exactly fond of raw seafood, even if cooked by citrus. All seafood is pre-steamed so it should tempt those who want to try it to partake. Serve this dish with crispy baguette slices or quality crackers. Chop all chilled veggies except for the Avacados and place in an extra large bowl.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mike's "50 shades of hey!" ceviche using 46 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mike's "50 Shades of HEY!" Ceviche:
- Take Ceviche Ingredients
- Get 2 lb Pre-Steamed Frozen De-Veined Shrimp
- Make ready 3 lb Frozen Imitation Pre-Steamed Crab Meat
- Get 1 lb Pre-Steamed Whole Frozen Scallops
- Get FLUIDS / JUICES
- Prepare 2 quart Well Shaken Bottle Clamato Juice [use half]
- Get 1/2 can (11 1/2 Can) Well Shaken Spicy V8
- Get 1 large 12 oz Bottle Regular Tabasco [use 10 oz or more]
- Prepare 1 Juice Of 1 Lime With Pulp
- Make ready 1/4 cup Or Less - Orange Juice
- Prepare 2 tbsp Lemon Juice
- Prepare 7 dash Worcestershire Sauce
- Prepare SPICES & SEASONINGS
- Get 1 tbsp Old Bay Seasoning
- Get 1 tbsp Italian Seasoning
- Take 1 tbsp Onion Powder
- Take 2 tsp Sea Salt
- Take 1/2 tsp Cumin
- Make ready 1/2 tsp Coriander
- Make ready 1 tsp Crushed Mexican Saffron Or Regular Saffron
- Prepare 1/2 tsp Mexican Oregano
- Make ready 2 tbsp Red Pepper Flakes
- Get 1 tbsp Cayenne Pepper
- Prepare 1 tbsp Black Pepper
- Take VEGETABLES & FRUIT
- Get 3 cup Extra Firm Chopped Red Tomatoes [seeds removed]
- Prepare 2 cup Chopped Firm Cucumbers [seeds removed]
- Take 1 1/2 cup Finely Chopped Jalapeño Peppers [seeds in or out - use gloves!]
- Prepare 2 cup Chopped Fresh Cilantro [no stems]
- Get 1 1/2 cup stock Chopped Celery With Leaves [finely diced]
- Make ready 2 cup Sliced Purple Onions [1" thin, long strips]
- Prepare 2 1/2 cup Finely Chopped Green, Orange, Red & Yellow Bell Peppers [chopped]
- Take 1 cup Fresh Green Onions [chopped]
- Take 3/4 cup Finely Chopped Garlic
- Take 1/2 cup Radishes [sliced]
- Prepare 6 large Limes [cut into wedges - garnishments]
- Get 1/4 cup Fresh Basil [chopped]
- Get 1 bunch Chopped Fresh Parsley
- Make ready 6 large Avacados [do not mix in the ceviche bowl]
- Prepare CRACKERS OR BREAD
- Prepare 1 box Saltines Or Crackers Of Your Choosing
- Get 1 Toasted Bread Triangles
- Make ready 1 Toasted Baguettes
- Take GARNISHES & KITCHEN TOOLS
- Make ready 1 Bottle Tabasco Seasoned Salt [garnish]
- Take 1 large Plastic Mixing Bowl
Ceviche is raw seafood cooked in acidic liquid, typically lemon and/or lime juice. It is usually served room temperature or chilled.. See recipes for Shrimp & Crab Ceviche too.. Beef; Ceviche; Chicken; Egg Shrimp Ceviche.
Instructions to make Mike's "50 Shades of HEY!" Ceviche:
- 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.
- 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.
- 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.
- Add all spices and fold in gently.
- 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.
- 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.
- 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!
- 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
See recipes for Shrimp & Crab Ceviche too.. Beef; Ceviche; Chicken; Egg Shrimp Ceviche. This shrimp ceviche recipe is fresh shrimp marinated with cucumber, red onions, cilantro, avocado and diced jalapenos. It takes just minutes to make and is full of bold and zesty flavors. See recipes for Shrimp & Crab Ceviche too.
So that’s going to wrap it up for this exceptional food mike's "50 shades of hey!" ceviche recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember 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!
