Best Express Foods

The ingredients needed to make mike's southwestern ceviche :

1. Prepare ● For The Seafood
2. Provide 2 (16 oz) Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed]
3. Take 2 (16 oz) 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) Bag Raw Small Scallops [dethawed if frozen]
5. Take 10 oz Fresh Raw Tuna [dethawed if frozen - chopped into small cubes]
6. You need ● For The Vegetables & Fruits
7. Use 1 Cup EX LG EX Firm Tomato [de-seeded - chopped]
8. Get 2 Cups EX Firm Cucumbers [peeled - de-seeded]
9. Provide 1 Cup Green Bell Peppers [de-seeded - small chopped]
10. Prepare 1/2 Cup Yellow Bell Pepper [de-seeded - small chopped]
11. Provide 1/2 Cup Red Bell Pepper [de-seeded - small chopped]
12. Provide 1/2 Cup Orange Bell Pepper [de-seeded - small chopped]
13. Take 1 Cup Celery [small chopped - with leaves]
14. Get 1 Cup Sweet Vidalia Onion [small chopped]
15. Use 1 Cup Red Onion [small chopped]
16. Use 1/2 Cup Green Onions [small chopped]
17. Take 1 Cup Radishes [sliced]
18. Get 1 Cup Jalapeños [fine minced]
19. Provide 1 Cup Anaheim Green Chilies [small chopped]
20. Take 1 Medium Lime Juiced + Zest [+ 1/4 cup lime juice reserved]
21. Get 1 Medium Lemon Juiced + Zest
22. Provide 1 Medium Orange Juiced + Zest
23. Get 1 LG Bunch Cilantro Leaves [chopped - no stems]
24. Get 1 LG Bunch Parsley Leaves [chopped - no stems]
25. Take ● For The Juices, Herbs & Seasonings
26. Get 1 tbsp Mexican Or Traditional Saffron Threads [your secret ingredient!]
27. Take to taste Tabasco Sauce [we use at least a half bottle]
28. Provide 1 1/2 tbsp Fine Minced Garlic
29. You need 1 tbsp Worshestershire Sauce
30. Take 1 tsp Black Pepper
31. Provide 1 tsp Mexican Oregeno [crushed]
32. Take 1 tsp Italian Seasoning
33. Take 1 tsp Ground Cumin
34. Get 1 tsp Cayenne Pepper
35. Provide as needed Chilled Clamato Juice [shaken]
36. Take 1 Good Splash Chilled Spicy V8 Juice [shaken]
37. Take ● For The Sides
38. Take as needed Saltine Crackers
39. Provide as needed Other Quality Crackers [like roasted garlic triskets]
40. You need as needed Sturdy Tortilla Chips
41. Take as needed Fresh Flour Tortillas
42. Get as needed Fresh Firm Avocado Slices

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!