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Mike's Spicy Mexican Shrimp Ceviche
Mike's Spicy Mexican Shrimp Ceviche

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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. To cook mike's spicy mexican shrimp ceviche you need 29 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Mike's Spicy Mexican Shrimp Ceviche:
  1. Get 3 Pounds Pre-steamed Jumbo Shrimp [chopped - tails removed]
  2. Provide 4 Habenero Peppers [fine chopped]
  3. Get 4 EX Large Jalapeños [2 fine diced 2 sliced]
  4. Get 2 Cups Calmato Juice [or more - well shaken - no substitutes]
  5. Prepare 3 tbsp Tapatio Hot Pepper Sauce [or more - no substitutes]
  6. Get 1 EX LG Cucumber [fine diced - seeds removed]
  7. Prepare 1 LG EX Firm Tomato [small chop]
  8. Take 1/2 Green Bell Pepper [fine minced]
  9. Get 1/2 Red Bell Pepper [fine minced]
  10. Provide 1/2 Yellow Bell Pepper [fine minced]
  11. Prepare 1/2 Vidalia Onion [fine diced]
  12. Take 1/2 Red Onion [fine diced]
  13. You need 1/2 Cup Fresh Radishes [sliced]
  14. Prepare 2 tbsp Fresh Fine Minced Garlic
  15. Get 1 Cup Fresh Cilantro Leaves
  16. Provide to taste Pickled Onions & Carrots [optional]
  17. Provide 1/2 tbsp Mexican Oregano [crushed]
  18. You need 1/2 tsp Ground Cumin [or less]
  19. Provide 1/4 Cup Chives [fine chopped]
  20. Provide to taste Cracked Sea Salt
  21. Take to taste Cracked Black Pepper
  22. Get 1 tbsp Red Pepper Flakes
  23. Get 2 tbsp Sugar [optional if not using Vidalia onions]
  24. Use ● For The Options
  25. Provide as needed Sliced Avocados [to be added just prior to serving]
  26. Provide as needed Cream Cheese
  27. Take as needed Garlic Triskets
  28. Prepare as needed Tortilla Chips
  29. Take as needed Pita Chips
Instructions to make Mike's Spicy Mexican Shrimp Ceviche:
  1. Chop up all of your fresh vegetables and add all other ingredients. Mix well.
  2. Jumbo Shrimp pictured.
  3. Clamato and Tapatio Mexican Hot Sauce pictured. If you use any other brands - I can't guarantee the outcome. 😔
  4. 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.
  5. Enjoy!

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