Steps to Make Appetizing Mike's "50 Shades of HEY!" Ceviche

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, Mike's "50 Shades of HEY!" Ceviche. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Mike's "50 Shades of HEY!" Ceviche Recipe. Your current browser isn't compatible with SoundCloud. Headlining at the Austin Acoustical Cafe- Terri Hendrix with Lloyd Maines.

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

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Mike's "50 Shades of HEY!" Ceviche 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.com/us/recipes/357097-mikes-ez-edible-parmesan-bowls.

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