Easiest Way to Prepare Perfect Mike's "50 Shades of HEY!" Ceviche

Hey everyone, I hope you are having an incredible day today. 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. This time, I am going to make it a little bit tasty. This will be really delicious.

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Mike's "50 Shades of HEY!" Ceviche is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Mike's "50 Shades of HEY!" Ceviche is something which I have loved my whole life.

To begin with this particular recipe, we have to 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:

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

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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