Recipe of Eric Ripert Mike's Southwestern Ceviche

Mike's Southwestern Ceviche.

Recipe of Eric Ripert Mike's Southwestern Ceviche

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, mike's southwestern ceviche. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mike's Southwestern Ceviche is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Mike's Southwestern Ceviche is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook mike's southwestern ceviche using 42 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Southwestern Ceviche:

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

So that’s going to wrap this up for this special food mike's southwestern ceviche recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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