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

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mike's "50 shades of hey!" ceviche. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Mike's "50 Shades of HEY!" Ceviche is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Mike's "50 Shades of HEY!" Ceviche is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook mike's "50 shades of hey!" ceviche using 46 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mike's "50 Shades of HEY!" Ceviche:

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

Steps 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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