Mike's "50 Shades of HEY!" Ceviche
Sure, she'll hurt ya but you're gonna love it!
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. This recipe makes approximately a 9 to 10 pound party bowl.
Mike's "50 Shades of HEY!" Ceviche
Sure, she'll hurt ya but you're gonna love it!
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. This recipe makes approximately a 9 to 10 pound party bowl.
Cooking 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.wasmer.app/us/recipes/357097-mikes-ez-edible-parmesan-bowls
Linked Recipes
Similar Recipes
-
Mike's Southwestern Ceviche Mike's Southwestern Ceviche
This is the side of the South you'll want to put in your mouth! Perfect for the start of football season! This recipe will present an extra spicy - 10 pound bowl of chilled, crispy, colorful, seafood & vegetable goodness that's sure to please! Especially if served with fresh crackers and ice cold Mexican beer.For best results - use only the freshest, most firm, chilled vegetables, seafood and juices you can find. It really does make the difference! Feel free to use raw or pre-steamed seafoods if you'd like. If using raw, know the heavy citrus juices will cook your raw seafood within an hour.
-
Mike's Spicy Mexican Shrimp Ceviche Mike's Spicy Mexican Shrimp Ceviche
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. -
Mike's Garlic Salsa Fresca Or Ceviche Mike's Garlic Salsa Fresca Or Ceviche
I'm always amazed by how versitile, flexible and forgiving this recipe can be, literally on a moments notice. Feel free to make this recipe your own signature Salsa Fresca by adding or subtracting what additions you feel may work best for your families needs.Do not add avocado to your salsa until serving it in individual guest bowls. Or, just serve it to the side. Otherwise, the avocado will quickly dissipate and murk/mud up your entire dish having it appear visually inedible. Even the most firm avocados will bleed quickly. -
Ceviche - Tilapia Ceviche - Tilapia
Ceviche originated from the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices. For those that are intimidated by this method, use cooked shrimp and eliminate the marinating process. This dish has a slight orange-citrus taste and is great on warm summer days, since it's refrigerated prior to serving.
-
Shrimp Ceviche Shrimp Ceviche
I find people add to much to their ceviche. This is simple and it is authentic. Ceviche should not be pre cooked. The acid in the lime juice cooks it that is what makes it a Ceviche. It can be made with fish but my family has always done it with shrimp.
-
Peruvian Cuisine -- Ceviche Peruvian Cuisine -- Ceviche
I wanted to eat some Peruvian ceviche in Japan with ingredients available there. This version is exclusively fish-based but you could add shrimp, octopus, and shellfish if you'd like.This dish tastes best if made with Peruvian lemons, but since they're impossible to get hold of here, I used limes instead. Japanese lemons aren't sour enough and have a strange sweetness... For this reason, I use quite a lot of salt, but you can adjust the amount to your taste. Recipe by SOL*
-
My Shrimp Ceviche My Shrimp Ceviche
Ceviche is a classic Latin American treat. This recipe is simple.Generally we make civiche with pulpo (squid), fish (Corvina aka Croaker and Drum in the US) or Snapper, conch, and shrimp.Because we can guarantee the freshness of our seafood, we "cook" it only in citrus and there is little wait time. (Except the squid )This recipe includes shrimp placed in water brought to a boil after the heat is turned off. Due to the uncertainty of US shrimp freshness from shipping, I recommend placing shrimp in the hot water to cook.Enjoy!
-
Caribbean Ceviche (spicy) Caribbean Ceviche (spicy)
made this for a couple of people and they loved it
-
Mexican Style Shrimp Ceviche Mexican Style Shrimp Ceviche
I make this dish anytime I go to a pot luck and everyone loves it. It's very simple to make and quite affordable. Feel free to experiment with other vegetables and seasonings.
-
Black-Eyed Pea Ceviche Black-Eyed Pea Ceviche
Ceviche is a dish that is seen in Mexico generally prepared with seafood, or in more modern interpretations, ground beef. The seafood or meat is marinated in citrus juice until 'cooked' thoroughly. The ceviche is then mixed with a blend of diced vegetables and seasonings, all served over a crunchy tostada. The problem with many vegetarian interpretations of this dish is that the ingredients used don't pack in enough flavor. You want this to taste like more than a simple pico de gallo. Our recipe uses black-eyed peas, which provides it's own unique tastiness!
-
Shrimp Ceviche (Ceviche de Camaron) Shrimp Ceviche (Ceviche de Camaron)
Got put onto this over this past summer from a friend and have been hooked since!!!
More Recipes
- Egg And Bell Pepper Fried Rice
- Chestnuts Simmered in their Skins
- Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream)
- Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings
- GEROMEs Scrambled Egg Croissants
- Heavenly Chocolate-chip cake
- Avocado-Egg Bowl
- Adobo potatoes and onions
- Stir Fry Mushroom And Omelette Ribbon
- Sig's Pistachio Nut Crumble Cake
Comments (23)