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We hope you got insight from reading it, now let’s go back to mike's spicy mexican shrimp ceviche recipe. You can cook mike's spicy mexican shrimp ceviche using 29 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Mike's Spicy Mexican Shrimp Ceviche:
- Take Pre-steamed Jumbo Shrimp [chopped - tails removed]
- Prepare Habenero Peppers [fine chopped]
- Prepare EX Large Jalapeños [2 fine diced 2 sliced]
- Prepare Calmato Juice [or more - well shaken - no substitutes]
- Prepare Tapatio Hot Pepper Sauce [or more - no substitutes]
- Provide EX LG Cucumber [fine diced - seeds removed]
- Get LG EX Firm Tomato [small chop]
- Prepare Green Bell Pepper [fine minced]
- Get Red Bell Pepper [fine minced]
- Take Yellow Bell Pepper [fine minced]
- Provide Vidalia Onion [fine diced]
- You need Red Onion [fine diced]
- Prepare Fresh Radishes [sliced]
- You need Fresh Fine Minced Garlic
- Provide Fresh Cilantro Leaves
- Take Pickled Onions & Carrots [optional]
- Take Mexican Oregano [crushed]
- You need Ground Cumin [or less]
- Prepare Chives [fine chopped]
- Prepare Cracked Sea Salt
- Provide Cracked Black Pepper
- Get Red Pepper Flakes
- You need Sugar [optional if not using Vidalia onions]
- Provide ● For The Options
- Take Sliced Avocados [to be added just prior to serving]
- Use Cream Cheese
- Take Garlic Triskets
- Provide Tortilla Chips
- Provide Pita Chips
Instructions to make Mike's Spicy Mexican Shrimp Ceviche:
- Chop up all of your fresh vegetables and add all other ingredients. Mix well.
- Jumbo Shrimp pictured.
- Clamato and Tapatio Mexican Hot Sauce pictured. If you use any other brands - I can't guarantee the outcome. 😔
- Chill for at least 3 or, 12 hours if possible. Serve with fresh crispy saltine crackers, Triskets, cream cheese, additional hot sauce and ice cold Mexican beers with lime wedges. This is also great wrapped in flour tortillas.
- Enjoy!
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