How to Make Super Quick Homemade Mike's "50 Shades of HEY!" Ceviche

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mike's "50 shades of hey!" ceviche. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Mike's "50 Shades of HEY!" Ceviche is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Mike's "50 Shades of HEY!" Ceviche is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook 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. Prepare 1 lb Pre-Steamed Whole Frozen Scallops
5. Take FLUIDS / JUICES
6. Make ready 2 quart Well Shaken Bottle Clamato Juice [use half]
7. Make ready 1/2 can (11 1/2 Can) Well Shaken Spicy V8
8. Prepare 1 large 12 oz Bottle Regular Tabasco [use 10 oz or more]
9. Make ready 1 Juice Of 1 Lime With Pulp
10. Take 1/4 cup Or Less - Orange Juice
11. Prepare 2 tbsp Lemon Juice
12. Prepare 7 dash Worcestershire Sauce
13. Prepare SPICES & SEASONINGS
14. Make ready 1 tbsp Old Bay Seasoning
15. Get 1 tbsp Italian Seasoning
16. Make ready 1 tbsp Onion Powder
17. Prepare 2 tsp Sea Salt
18. Take 1/2 tsp Cumin
19. Make ready 1/2 tsp Coriander
20. Prepare 1 tsp Crushed Mexican Saffron Or Regular Saffron
21. Get 1/2 tsp Mexican Oregano
22. Prepare 2 tbsp Red Pepper Flakes
23. Prepare 1 tbsp Cayenne Pepper
24. Make ready 1 tbsp Black Pepper
25. Take VEGETABLES & FRUIT
26. Get 3 cup Extra Firm Chopped Red Tomatoes [seeds removed]
27. Take 2 cup Chopped Firm Cucumbers [seeds removed]
28. Take 1 1/2 cup Finely Chopped Jalapeño Peppers [seeds in or out - use gloves!]
29. Take 2 cup Chopped Fresh Cilantro [no stems]
30. Prepare 1 1/2 cup stock Chopped Celery With Leaves [finely diced]
31. Prepare 2 cup Sliced Purple Onions [1" thin, long strips]
32. Get 2 1/2 cup Finely Chopped Green, Orange, Red & Yellow Bell Peppers [chopped]
33. Get 1 cup Fresh Green Onions [chopped]
34. Take 3/4 cup Finely Chopped Garlic
35. Prepare 1/2 cup Radishes [sliced]
36. Make ready 6 large Limes [cut into wedges - garnishments]
37. Prepare 1/4 cup Fresh Basil [chopped]
38. Prepare 1 bunch Chopped Fresh Parsley
39. Take 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. Prepare 1 Toasted Bread Triangles
43. Take 1 Toasted Baguettes
44. Prepare GARNISHES & KITCHEN TOOLS
45. Prepare 1 Bottle Tabasco Seasoned Salt [garnish]
46. Get 1 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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