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Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, mike's southwestern ceviche. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Southwestern Ceviche recipe: Try this Southwestern Ceviche recipe, or contribute your own. Mike Cernovich is a leading independent journalist, filmmaker and author. From time to time Mike Cernovich recommends products he personally uses as an affiliate.

Mike's Southwestern Ceviche is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Mike's Southwestern Ceviche is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook mike's southwestern ceviche using 42 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mike's Southwestern Ceviche:

1. Prepare ● For The Seafood
2. Prepare 2 (16 oz) Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]
3. Get 2 (16 oz) Bags Steamed Imitation Crab Meat [aka white fish or pollock - left in large chunks - do not use real crab meat]
4. Prepare 1 (16 oz) Bag Raw Small Scallops [dethawed if frozen]
5. Get 10 oz Fresh Raw Tuna [dethawed if frozen - chopped into small cubes]
6. Get ● For The Vegetables & Fruits
7. Prepare 1 Cup EX LG EX Firm Tomato [de-seeded - chopped]
8. Prepare 2 Cups EX Firm Cucumbers [peeled - de-seeded]
9. Make ready 1 Cup Green Bell Peppers [de-seeded - small chopped]
10. Prepare 1/2 Cup Yellow Bell Pepper [de-seeded - small chopped]
11. Take 1/2 Cup Red Bell Pepper [de-seeded - small chopped]
12. Make ready 1/2 Cup Orange Bell Pepper [de-seeded - small chopped]
13. Prepare 1 Cup Celery [small chopped - with leaves]
14. Prepare 1 Cup Sweet Vidalia Onion [small chopped]
15. Get 1 Cup Red Onion [small chopped]
16. Prepare 1/2 Cup Green Onions [small chopped]
17. Take 1 Cup Radishes [sliced]
18. Get 1 Cup Jalapeños [fine minced]
19. Prepare 1 Cup Anaheim Green Chilies [small chopped]
20. Make ready 1 Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
21. Make ready 1 Medium Lemon Juiced + Zest
22. Take 1 Medium Orange Juiced + Zest
23. Make ready 1 LG Bunch Cilantro Leaves [chopped - no stems]
24. Prepare 1 LG Bunch Parsley Leaves [chopped - no stems]
25. Make ready ● For The Juices, Herbs & Seasonings
26. Make ready 1 tbsp Mexican Or Traditional Saffron Threads [your secret ingredient!]
27. Prepare to taste Tabasco Sauce [we use at least a half bottle]
28. Take 1 1/2 tbsp Fine Minced Garlic
29. Make ready 1 tbsp Worshestershire Sauce
30. Prepare 1 tsp Black Pepper
31. Make ready 1 tsp Mexican Oregeno [crushed]
32. Make ready 1 tsp Italian Seasoning
33. Take 1 tsp Ground Cumin
34. Make ready 1 tsp Cayenne Pepper
35. Prepare as needed Chilled Clamato Juice [shaken]
36. Prepare 1 Good Splash Chilled Spicy V8 Juice [shaken]
37. Prepare ● For The Sides
38. Make ready as needed Saltine Crackers
39. Take as needed Other Quality Crackers [like roasted garlic triskets]
40. Take as needed Sturdy Tortilla Chips
41. Prepare as needed Fresh Flour Tortillas
42. Make ready as needed Fresh Firm Avocado Slices

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Instructions to make Mike's Southwestern Ceviche:

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!

Do You Want To Be Trained By Mike Passenier? The ceviche method of preparing fish is elemental to coastal South American cuisine and was born Variations of the dish exist across South and Central America. Southwestern University (Southwestern or SU) is a private university in Georgetown, Texas. Klassisk ceviche är gjord på vit fisk serverad med kokt sötpotatis. Vissa hävdar att fisken ska marineras några timmar så att den blir mör.

So that is going to wrap this up for this exceptional food mike's southwestern ceviche recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!