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

Before you jump to Mike's "50 Shades of HEY!" Ceviche recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

Mostly, people have been trained to think that “comfort” foods are not good for the body and must be avoided. At times, if your comfort food is essentially candy or other junk foods, this is true. Other times, though, comfort foods can be completely nourishing and it’s good for you to eat them. Some foods really do improve your mood when you eat them. When you are feeling a little down and are in need of an emotional pick-me-up, test out a few of these.

Cold water fish are excellent if you wish to be in a better mood. Cold water fish like tuna, trout and wild salmon are high in DHA and omega-3 fatty acids. These are two substances that boost the quality and function of the gray matter in your brain. It’s true: eating a tuna fish sandwich can earnestly boost your mood.

You can see, you don’t need to eat junk food or foods that are terrible for you to feel better! Try a couple of of these hints instead.

We hope you got benefit from reading it, now let’s go back to mike's "50 shades of hey!" ceviche recipe. To make mike's "50 shades of hey!" ceviche you need 46 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Mike's "50 Shades of HEY!" Ceviche:
  1. Get Ceviche Ingredients
  2. Prepare 2 lb Pre-Steamed Frozen De-Veined Shrimp
  3. Take 3 lb Frozen Imitation Pre-Steamed Crab Meat
  4. Take 1 lb Pre-Steamed Whole Frozen Scallops
  5. You need FLUIDS / JUICES
  6. Provide 2 quart Well Shaken Bottle Clamato Juice [use half]
  7. Provide 1/2 can (11 1/2 Can) Well Shaken Spicy V8
  8. Provide 1 large 12 oz Bottle Regular Tabasco [use 10 oz or more]
  9. You need 1 Juice Of 1 Lime With Pulp
  10. Prepare 1/4 cup Or Less - Orange Juice
  11. You need 2 tbsp Lemon Juice
  12. Get 7 dash Worcestershire Sauce
  13. Provide SPICES & SEASONINGS
  14. Prepare 1 tbsp Old Bay Seasoning
  15. Use 1 tbsp Italian Seasoning
  16. Get 1 tbsp Onion Powder
  17. Get 2 tsp Sea Salt
  18. Use 1/2 tsp Cumin
  19. Take 1/2 tsp Coriander
  20. Get 1 tsp Crushed Mexican Saffron Or Regular Saffron
  21. You need 1/2 tsp Mexican Oregano
  22. Provide 2 tbsp Red Pepper Flakes
  23. Provide 1 tbsp Cayenne Pepper
  24. Get 1 tbsp Black Pepper
  25. Get VEGETABLES & FRUIT
  26. Use 3 cup Extra Firm Chopped Red Tomatoes [seeds removed]
  27. Use 2 cup Chopped Firm Cucumbers [seeds removed]
  28. Take 1 1/2 cup Finely Chopped Jalapeño Peppers [seeds in or out - use gloves!]
  29. Get 2 cup Chopped Fresh Cilantro [no stems]
  30. Use 1 1/2 cup stock Chopped Celery With Leaves [finely diced]
  31. Get 2 cup Sliced Purple Onions [1" thin, long strips]
  32. Take 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. Get 1/2 cup Radishes [sliced]
  36. Provide 6 large Limes [cut into wedges - garnishments]
  37. Get 1/4 cup Fresh Basil [chopped]
  38. Prepare 1 bunch Chopped Fresh Parsley
  39. Prepare 6 large Avacados [do not mix in the ceviche bowl]
  40. You need CRACKERS OR BREAD
  41. Use 1 box Saltines Or Crackers Of Your Choosing
  42. Prepare 1 Toasted Bread Triangles
  43. Prepare 1 Toasted Baguettes
  44. You need GARNISHES & KITCHEN TOOLS
  45. Prepare 1 Bottle Tabasco Seasoned Salt [garnish]
  46. Prepare 1 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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