Mike's "50 Shades of HEY!" Ceviche
Mike's "50 Shades of HEY!" Ceviche

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mike's "50 shades of hey!" ceviche. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Mike's "50 Shades of HEY!" Ceviche is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Mike's "50 Shades of HEY!" Ceviche is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have mike's "50 shades of hey!" ceviche using 46 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mike's "50 Shades of HEY!" Ceviche:
  1. Get Ceviche Ingredients
  2. Take 2 lb Pre-Steamed Frozen De-Veined Shrimp
  3. Make ready 3 lb Frozen Imitation Pre-Steamed Crab Meat
  4. Take 1 lb Pre-Steamed Whole Frozen Scallops
  5. Get FLUIDS / JUICES
  6. Get 2 quart Well Shaken Bottle Clamato Juice [use half]
  7. Take 1/2 can (11 1/2 Can) Well Shaken Spicy V8
  8. Get 1 large 12 oz Bottle Regular Tabasco [use 10 oz or more]
  9. Make ready 1 Juice Of 1 Lime With Pulp
  10. Prepare 1/4 cup Or Less - Orange Juice
  11. Prepare 2 tbsp Lemon Juice
  12. Make ready 7 dash Worcestershire Sauce
  13. Get SPICES & SEASONINGS
  14. Make ready 1 tbsp Old Bay Seasoning
  15. Make ready 1 tbsp Italian Seasoning
  16. Take 1 tbsp Onion Powder
  17. Get 2 tsp Sea Salt
  18. Make ready 1/2 tsp Cumin
  19. Make ready 1/2 tsp Coriander
  20. Get 1 tsp Crushed Mexican Saffron Or Regular Saffron
  21. Get 1/2 tsp Mexican Oregano
  22. Get 2 tbsp Red Pepper Flakes
  23. Take 1 tbsp Cayenne Pepper
  24. Get 1 tbsp Black Pepper
  25. Take VEGETABLES & FRUIT
  26. Get 3 cup Extra Firm Chopped Red Tomatoes [seeds removed]
  27. Make ready 2 cup Chopped Firm Cucumbers [seeds removed]
  28. Prepare 1 1/2 cup Finely Chopped Jalape??o Peppers [seeds in or out - use gloves!]
  29. Get 2 cup Chopped Fresh Cilantro [no stems]
  30. Prepare 1 1/2 cup stock Chopped Celery With Leaves [finely diced]
  31. Take 2 cup Sliced Purple Onions [1" thin, long strips]
  32. Make ready 2 1/2 cup Finely Chopped Green, Orange, Red & Yellow Bell Peppers [chopped]
  33. Make ready 1 cup Fresh Green Onions [chopped]
  34. Make ready 3/4 cup Finely Chopped Garlic
  35. Make ready 1/2 cup Radishes [sliced]
  36. Prepare 6 large Limes [cut into wedges - garnishments]
  37. Take 1/4 cup Fresh Basil [chopped]
  38. Take 1 bunch Chopped Fresh Parsley
  39. Prepare 6 large Avacados [do not mix in the ceviche bowl]
  40. Prepare CRACKERS OR BREAD
  41. Take 1 box Saltines Or Crackers Of Your Choosing
  42. Make ready 1 Toasted Bread Triangles
  43. Make ready 1 Toasted Baguettes
  44. Take GARNISHES & KITCHEN TOOLS
  45. Make ready 1 Bottle Tabasco Seasoned Salt [garnish]
  46. Make ready 1 large Plastic Mixing Bowl

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Instructions to make Mike's "50 Shades of HEY!" Ceviche:
  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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