Mike's Spicy Mexican Shrimp Ceviche

Name: Mike's Spicy Mexican Shrimp Ceviche
Yield: 12 servings
Cuisine: American
Ingredients: 3 Pounds Pre-steamed Jumbo Shrimp [chopped - tails removed]; 4 Habenero Peppers [fine chopped]; 4 EX Large Jalapeños [2 fine diced 2 sliced]; 2 Cups Calmato Juice [or more - well shaken - no substitutes]; 3 tbsp Tapatio Hot Pepper Sauce [or more - no substitutes]; 1 EX LG Cucumber [fine diced - seeds removed]; 1 LG EX Firm Tomato [small chop]; 1/2 Green Bell Pepper [fine minced]; 1/2 Red Bell Pepper [fine minced]; 1/2 Yellow Bell Pepper [fine minced]; 1/2 Vidalia Onion [fine diced]; 1/2 Red Onion [fine diced]; 1/2 Cup Fresh Radishes [sliced]; 2 tbsp Fresh Fine Minced Garlic; 1 Cup Fresh Cilantro Leaves; to taste Pickled Onions & Carrots [optional]; 1/2 tbsp Mexican Oregano [crushed]; 1/2 tsp Ground Cumin [or less]; 1/4 Cup Chives [fine chopped]; to taste Cracked Sea Salt; to taste Cracked Black Pepper; 1 tbsp Red Pepper Flakes; 2 tbsp Sugar [optional if not using Vidalia onions]; ● For The Options; as needed Sliced Avocados [to be added just prior to serving]; as needed Cream Cheese; as needed Garlic Triskets; as needed Tortilla Chips; as needed Pita Chips

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This crazy delicious, extra spicy, ice cold ceviche recipe is brought to you by the talented tiny fingers and creative minds of five crazy 6 year olds! I tell ya. It's nuts how these students of mine can handle this type of heat! So, RESPECT!!!!!!!

P.S., if opting for fresh avocado slices - add them just prior to serving or to the side. Otherwise, you'll end up with a terribly murky ceviche.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

P.S., if opting for fresh avocado slices - add them just prior to serving or to the side. Otherwise, you'll end up with a terribly murky ceviche.

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Ingredients

12 servings

3 PoundsPre-steamed Jumbo Shrimp [chopped - tails removed]
4Habenero Peppers [fine chopped]
4EX Large Jalapeños [2 fine diced 2 sliced]
2 CupsCalmato Juice [or more - well shaken - no substitutes]
3 tbspTapatio Hot Pepper Sauce [or more - no substitutes]
1EX LG Cucumber [fine diced - seeds removed]
1LG EX Firm Tomato [small chop]
1/2Green Bell Pepper [fine minced]
1/2Red Bell Pepper [fine minced]
1/2Yellow Bell Pepper [fine minced]
1/2Vidalia Onion [fine diced]
1/2Red Onion [fine diced]
1/2 CupFresh Radishes [sliced]
2 tbspFresh Fine Minced Garlic
1 CupFresh Cilantro Leaves
to tastePickled Onions & Carrots [optional]
1/2 tbspMexican Oregano [crushed]
1/2 tspGround Cumin [or less]
1/4 CupChives [fine chopped]
to tasteCracked Sea Salt
to tasteCracked Black Pepper
1 tbspRed Pepper Flakes
2 tbspSugar [optional if not using Vidalia onions]
● For The Options
as neededSliced Avocados [to be added just prior to serving]
as neededCream Cheese
as neededGarlic Triskets
as neededTortilla Chips
as neededPita Chips

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Steps

1

Chop up all of your fresh vegetables and add all other ingredients. Mix well.
2

Jumbo Shrimp pictured.
3

Clamato and Tapatio Mexican Hot Sauce pictured. If you use any other brands - I can't guarantee the outcome. 😔
4

Chill for at least 3 or, 12 hours if possible. Serve with fresh crispy saltine crackers, Triskets, cream cheese, additional hot sauce and ice cold Mexican beers with lime wedges. This is also great wrapped in flour tortillas.
5

Enjoy!

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MMOBRIEN @cook_2891564

on December 30, 2016 14:50

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

Keywords

Jalapeño Onion Red Onion Vidalia Onion Chive Cucumber Cilantro Cream Cheese Bell Pepper Red Bell Pepper Shrimp Pepper Avocado Radish Sweet Green Pepper Carrot Tomato Tortilla Pickle Garlic

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Mike's Spicy Mexican Shrimp Ceviche

Mike's Spicy Mexican Shrimp Ceviche

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