Mike's "50 Shades of HEY!" Ceviche

Name: Mike's "50 Shades of HEY!" Ceviche
Total time: 2700 s
Yield: 20 servings
Cuisine: American
Ingredients: 2 lb Pre-Steamed Frozen De-Veined Shrimp; 3 lb Frozen Imitation Pre-Steamed Crab Meat; 1 lb Pre-Steamed Whole Frozen Scallops; FLUIDS / JUICES; 2 quart Well Shaken Bottle Clamato Juice [use half]; 1/2 can (11 1/2 Can) Well Shaken Spicy V8; 1 large 12 oz Bottle Regular Tabasco [use 10 oz or more]; 1 Juice Of 1 Lime With Pulp; 1/4 cup Or Less - Orange Juice; 2 tbsp Lemon Juice; 7 dash Worcestershire Sauce; SPICES & SEASONINGS; 1 tbsp Old Bay Seasoning; 1 tbsp Italian Seasoning; 1 tbsp Onion Powder; 2 tsp Sea Salt; 1/2 tsp Cumin; 1/2 tsp Coriander; 1 tsp Crushed Mexican Saffron Or Regular Saffron; 1/2 tsp Mexican Oregano; 2 tbsp Red Pepper Flakes; 1 tbsp Cayenne Pepper; 1 tbsp Black Pepper; VEGETABLES & FRUIT; 3 cup Extra Firm Chopped Red Tomatoes [seeds removed]; 2 cup Chopped Firm Cucumbers [seeds removed]; 1 1/2 cup Finely Chopped Jalapeño Peppers [seeds in or out - use gloves!]; 2 cup Chopped Fresh Cilantro [no stems]; 1 1/2 cup stock Chopped Celery With Leaves [finely diced]; 2 cup Sliced Purple Onions [1" thin, long strips]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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.

Sure, she'll hurt ya but you're gonna love it!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Sure, she'll hurt ya but you're gonna love it!

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Ingredients

45 mins

20 servings

Ceviche Ingredients
2 lbPre-Steamed Frozen De-Veined Shrimp
3 lbFrozen Imitation Pre-Steamed Crab Meat
1 lbPre-Steamed Whole Frozen Scallops
FLUIDS / JUICES
2 quartWell Shaken Bottle Clamato Juice [use half]
1/2 can (11 1/2 Can)Well Shaken Spicy V8
1large 12 oz Bottle Regular Tabasco [use 10 oz or more]
1Juice Of 1 Lime With Pulp
1/4 cupOr Less - Orange Juice
2 tbspLemon Juice
7 dashWorcestershire Sauce
SPICES & SEASONINGS
1 tbspOld Bay Seasoning
1 tbspItalian Seasoning
1 tbspOnion Powder
2 tspSea Salt
1/2 tspCumin
1/2 tspCoriander
1 tspCrushed Mexican Saffron Or Regular Saffron
1/2 tspMexican Oregano
2 tbspRed Pepper Flakes
1 tbspCayenne Pepper
1 tbspBlack Pepper
VEGETABLES & FRUIT
3 cupExtra Firm Chopped Red Tomatoes [seeds removed]
2 cupChopped Firm Cucumbers [seeds removed]
1 1/2 cupFinely Chopped Jalapeño Peppers [seeds in or out - use gloves!]
2 cupChopped Fresh Cilantro [no stems]
1 1/2 cupstock Chopped Celery With Leaves [finely diced]
2 cupSliced Purple Onions [1" thin, long strips]
2 1/2 cupFinely Chopped Green, Orange, Red & Yellow Bell Peppers [chopped]
1 cupFresh Green Onions [chopped]
3/4 cupFinely Chopped Garlic
1/2 cupRadishes [sliced]
6large Limes [cut into wedges - garnishments]
1/4 cupFresh Basil [chopped]
1 bunchChopped Fresh Parsley
6large Avacados [do not mix in the ceviche bowl]
CRACKERS OR BREAD
1 boxSaltines Or Crackers Of Your Choosing
1Toasted Bread Triangles
1Toasted Baguettes
GARNISHES & KITCHEN TOOLS
1Bottle Tabasco Seasoned Salt [garnish]
1large Plastic Mixing Bowl

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Steps

45 mins

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

Mike's EZ Edible Parmesan Bowls

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Mike's EZ Edible Parmesan Bowls

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MMOBRIEN @cook_2891564

on October 20, 2013 07:38

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!