Easiest Way to Cook Appetizing Mike's "50 Shades of HEY!" Ceviche

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

Mike's "50 Shades of HEY!" Ceviche You can cook Mike's "50 Shades of HEY!" Ceviche using 46 ingredients and 8 steps. Here is how you cook it.

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

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

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

  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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