Step-by-Step Guide to Make Award-winning Mike's Southwestern Ceviche

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Before you jump to Mike's Southwestern Ceviche recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Impacted By The Foods You Choose To Eat.

Something that some of you may already understand is that by ingesting the right foods can have a massive effect on your health. Something that you shouldn't eat no matter what is the different foods that you will get at all of those take out places. These sorts of foods are packed with bad fat and also have little or no nutritional value. Because of this we are going to be going over the foods that you should be consuming that will have a good effect on your health.

Now when it comes to the main food items that you have for dinner, you might want to be certain that you're eating lots of fish, particularly salmon, and lean protein. The fact that salmon is also loaded with Omega-3 is just one of the reasons it is a good choice, but it also contains other necessary nutrients you'll need. Protein is vital for your diet, however you don't need to eat a lot, as a 3 ounces is all you truly need. To be able to reduce your fat intake you ought to cut off any obvious fat before you cook the meats.

By following a few of the suggestions above you will find that you'll be living a healthier life. Something that you need to actually avoid is all of the processed foods that you can easily buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let's go back to mike's southwestern ceviche recipe. To make mike's southwestern ceviche you only need 42 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Mike's Southwestern Ceviche:

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

Steps 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!.

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