Step-by-Step Guide to Prepare Quick Mike's "50 Shades of HEY!" Ceviche
by Dennis Martinez
Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mike's "50 shades of hey!" ceviche. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mike's "50 Shades of HEY!" Ceviche is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Mike's "50 Shades of HEY!" Ceviche is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have mike's "50 shades of hey!" ceviche using 46 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mike's "50 Shades of HEY!" Ceviche:
Prepare Ceviche Ingredients
Make ready 2 lb Pre-Steamed Frozen De-Veined Shrimp
Take 3 lb Frozen Imitation Pre-Steamed Crab Meat
Prepare 1 lb Pre-Steamed Whole Frozen Scallops
Take FLUIDS / JUICES
Make ready 2 quart Well Shaken Bottle Clamato Juice [use half]
Get 1/2 can (11 1/2 Can) Well Shaken Spicy V8
Prepare 1 large 12 oz Bottle Regular Tabasco [use 10 oz or more]
Get 1 Juice Of 1 Lime With Pulp
Make ready 1/4 cup Or Less - Orange Juice
Get 2 tbsp Lemon Juice
Make ready 7 dash Worcestershire Sauce
Get SPICES & SEASONINGS
Take 1 tbsp Old Bay Seasoning
Get 1 tbsp Italian Seasoning
Prepare 1 tbsp Onion Powder
Take 2 tsp Sea Salt
Make ready 1/2 tsp Cumin
Make ready 1/2 tsp Coriander
Take 1 tsp Crushed Mexican Saffron Or Regular Saffron
Prepare 1/2 tsp Mexican Oregano
Take 2 tbsp Red Pepper Flakes
Make ready 1 tbsp Cayenne Pepper
Take 1 tbsp Black Pepper
Take VEGETABLES & FRUIT
Take 3 cup Extra Firm Chopped Red Tomatoes [seeds removed]
Make ready 2 cup Chopped Firm Cucumbers [seeds removed]
Take 1 1/2 cup Finely Chopped Jalapeño Peppers [seeds in or out - use gloves!]
Prepare 2 cup Chopped Fresh Cilantro [no stems]
Make ready 1 1/2 cup stock Chopped Celery With Leaves [finely diced]
Take 2 cup Sliced Purple Onions [1" thin, long strips]
Make ready 2 1/2 cup Finely Chopped Green, Orange, Red & Yellow Bell Peppers [chopped]
Make ready 1 cup Fresh Green Onions [chopped]
Prepare 3/4 cup Finely Chopped Garlic
Take 1/2 cup Radishes [sliced]
Prepare 6 large Limes [cut into wedges - garnishments]
Get 1/4 cup Fresh Basil [chopped]
Make ready 1 bunch Chopped Fresh Parsley
Get 6 large Avacados [do not mix in the ceviche bowl]
Take CRACKERS OR BREAD
Take 1 box Saltines Or Crackers Of Your Choosing
Make ready 1 Toasted Bread Triangles
Make ready 1 Toasted Baguettes
Prepare GARNISHES & KITCHEN TOOLS
Make ready 1 Bottle Tabasco Seasoned Salt [garnish]
Make ready 1 large Plastic Mixing Bowl
Steps to make Mike's "50 Shades of HEY!" Ceviche:
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.
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.
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.
Add all spices and fold in gently.
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.
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.
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!
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