Mike's Southwestern Ceviche

Name: Mike's Southwestern Ceviche
Yield: 16 servings
Cuisine: American
Ingredients: ● For The Seafood; 2 (16 oz) Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]; 2 (16 oz) Bags Steamed Imitation Crab Meat [aka white fish or pollock - left in large chunks - do not use real crab meat]; 1 (16 oz) Bag Raw Small Scallops [dethawed if frozen]; 10 oz Fresh Raw Tuna [dethawed if frozen - chopped into small cubes]; ● For The Vegetables & Fruits; 1 Cup EX LG EX Firm Tomato [de-seeded - chopped]; 2 Cups EX Firm Cucumbers [peeled - de-seeded]; 1 Cup Green Bell Peppers [de-seeded - small chopped]; 1/2 Cup Yellow Bell Pepper [de-seeded - small chopped]; 1/2 Cup Red Bell Pepper [de-seeded - small chopped]; 1/2 Cup Orange Bell Pepper [de-seeded - small chopped]; 1 Cup Celery [small chopped - with leaves]; 1 Cup Sweet Vidalia Onion [small chopped]; 1 Cup Red Onion [small chopped]; 1/2 Cup Green Onions [small chopped]; 1 Cup Radishes [sliced]; 1 Cup Jalapeños [fine minced]; 1 Cup Anaheim Green Chilies [small chopped]; 1 Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]; 1 Medium Lemon Juiced + Zest; 1 Medium Orange Juiced + Zest; 1 LG Bunch Cilantro Leaves [chopped - no stems]; 1 LG Bunch Parsley Leaves [chopped - no stems]; ● For The Juices, Herbs & Seasonings; 1 tbsp Mexican Or Traditional Saffron Threads [your secret ingredient!]; to taste Tabasco Sauce [we use at least a half bottle]; 1 1/2 tbsp Fine Minced Garlic; 1 tbsp Worshestershire Sauce; 1 tsp Black Pepper

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

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16 servings

● For The Seafood
2 (16 oz)Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]
2 (16 oz)Bags Steamed Imitation Crab Meat [aka white fish or pollock - left in large chunks - do not use real crab meat]
1 (16 oz)Bag Raw Small Scallops [dethawed if frozen]
10 ozFresh Raw Tuna [dethawed if frozen - chopped into small cubes]
● For The Vegetables & Fruits
1 CupEX LG EX Firm Tomato [de-seeded - chopped]
2 CupsEX Firm Cucumbers [peeled - de-seeded]
1 CupGreen Bell Peppers [de-seeded - small chopped]
1/2 CupYellow Bell Pepper [de-seeded - small chopped]
1/2 CupRed Bell Pepper [de-seeded - small chopped]
1/2 CupOrange Bell Pepper [de-seeded - small chopped]
1 CupCelery [small chopped - with leaves]
1 CupSweet Vidalia Onion [small chopped]
1 CupRed Onion [small chopped]
1/2 CupGreen Onions [small chopped]
1 CupRadishes [sliced]
1 CupJalapeños [fine minced]
1 CupAnaheim Green Chilies [small chopped]
1Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
1Medium Lemon Juiced + Zest
1Medium Orange Juiced + Zest
1LG Bunch Cilantro Leaves [chopped - no stems]
1LG Bunch Parsley Leaves [chopped - no stems]
● For The Juices, Herbs & Seasonings
1 tbspMexican Or Traditional Saffron Threads [your secret ingredient!]
to tasteTabasco Sauce [we use at least a half bottle]
1 1/2 tbspFine Minced Garlic
1 tbspWorshestershire Sauce
1 tspBlack Pepper
1 tspMexican Oregeno [crushed]
1 tspItalian Seasoning
1 tspGround Cumin
1 tspCayenne Pepper
as neededChilled Clamato Juice [shaken]
1Good Splash Chilled Spicy V8 Juice [shaken]
● For The Sides
as neededSaltine Crackers
as neededOther Quality Crackers [like roasted garlic triskets]
as neededSturdy Tortilla Chips
as neededFresh Flour Tortillas
as neededFresh Firm Avocado Slices

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Steps

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1

Here's what you'll need. Use only the most crisp, chilled, fresh vegetables, juices and seafood you can find. In fact, overly firm, crisp vegetables is exactly what you're looking for.
2

Place your chopped onions, jalapeños, all bell peppers and Anaheim peppers in a seperate bowl for thirty minutes refrigerated. Add the juice and zest of one lime, one lemon and one orange to both season and cook your hard vegetables.
3

Gently mix all vegetables together. Add additional 1/4 cup lime juice.
4

Add your Clamato [enough to cover vegetables] and a good splash of Spicy V8 Juice. Also, add all of your seasonings. Again, gently mix well. You don't want to bruise your fresh vegetables.
5

Fresh shrimp, scallops, crab meat and tuna dethawed pictured. Tails removed from shrimp. Do not use real crab meat unless you're planning on the entire bowl being consumed in one afternoon or evening sitting. Otherwise, your Ceviche will go south twice as fast. Even while being refrigerated. It will also murk up your broth.
6

Imitation Crab Meat pictured. [aka white fish]
7

Sun Dried Tomatoes in oil pictured.
8

Add all of your vegetables and seafood, plus additional Clamato and Tabasco if needed to fully cover your ingredients.
9

Gently fold everything together well. Do not add avocados to your main bowl. Always serve them to the side. Otherwise it will murk up your Ceviche broth. Chill for 3 hours. Know this dish will get better as she rests and chills. Even 3 days later. Gently stir occasionally.
10

Serve with quality crackers, flour tortillas, additional Tabasco Sauce, fresh avocado slices and ice cold Mexican beer.
11

Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on August 14, 2016 09:19

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!