Recipe updated 9/22/2014: I wanted to make a fun party size Ceviche to take to a Halloween party. The picture of the Halloween version is so creepy that I hesitate to show it. But, alas here it is anyway. Don’t let it freak you out!

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Creepy Seafood Ceviche
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Serve with mini cup size Tostitos.

This ceviche is made with medium size shrimp and imitation crab that makes up a 4 quart party size batch. It yields enough to serve 30 or more guests depending on how many appetizers are served along with it.  I never thought I would stop chopping and it was time consuming.  2 hours of slicing, dicing and sneaking bits and bites of shrimp and tomato as I diced along.

2 pounds Medium shrimp; each piece of shrimp quartered
2 medium English Cucumbers; peeled and chopped
5 large Tomatoes; diced
10 ounces Crab Meat; Imitation or real, diced
2 tablespoons sea salt
4 large Fresh lemons; Reserve 1
1/2 cup Clamato juice
1/2 cup +/- Catsup to thicken
1 tablespoon Tabasco sauce
8 medium Fresh Limes; Reserve 1
2 teaspoons Cilantro; dried, or 1 cup fresh
3-4 tablespoons horseradish

Preparation

Start by squeezing 3 large lemons and 7 medium lines into a large bowl. Add salt. Dice the Mahi Mahi and add to the juice so that it will begin to process (cook in the juice).  I’ve removed the Mahi Mahi from the ingredients list because I found it to be too fishy for my taste.  Add it if you like??

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Mahi Mahi in lemon-lime juice
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Lemons and limes quartered to juice

I used pre-cooked shrimp but you could also use raw shrimp and let it “cook” in the lemon/lime juice.  However, you would need to double the lemons and limes to have enough fresh juice to cover this large amount of shrimp. When using fresh fish, allow it to rest in the juice, refrigerated for 3 hours.

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Quartering the shrimp

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If you are short on time you can slightly cook the diced Mahi Mahi over medium low heat for a few minutes then cool and add to the juice. Since I was short on time as usual, I had to pre-cook the Mahi Mahi and use pre-cooked shrimp. It was still 2 hours in prep time using this method but was worth the time. I started with 2 pounds of shrimp less the few that I ate while prepping. I was hungry!

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Imitation Crab legs
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Chopping up the legs
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English cucumber is the best
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Chopped up cucumbers

Mix remaining diced ingredients as they are prepared and toss as you add the batches. Prepare the tomatoes last to keep their shape. When adding the tomatoes lift them away from the excess tomato juice before adding to the mixture. Discard the excess tomato juice and seeds.

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Couldn’t resist sneaking a few bites of tomato
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Diced tomato

Lastly, mix in the Clamato juice, catsup, tabasco, horseradish and cilantro, then add any additional salt or pepper to your preference.  Add enough catsup so that you get the thickness that you desire otherwise it may be too soupy.  Garnish with final lemon and lime. Halved and then sliced.

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Slicing lemon and lime for garnish
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Serve with mini cup size Tostitos.

One of the pictures that I took of this dish was for Halloween. The lemon and lime slices were eye-brows and Halloween style eye-ball ice cubes were added for a eerie look.

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Very creepy version

If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.

This is an easy to prepare recipe with lots of chicken and cheese filling.  It’s a not too hot Mexican dish which suits my palette perfectly.  It may appear to be similar to others that you may have seen except that it uses real Hatch Fire-Roasted Diced Green Chiles and Macayo’s Green Chili Enchilada Sauce instead of the creamy chicken soup.  This would be more of an authentic or traditional Mexican dish.

Cook the Chicken:
16   ounce Chicken broth, add water if necessary to cover
4    boneless chicken breast halves
1/4 cup Fajita Spice; I’ll provide a recipe sometime in the future for the Fajita Spice
8 ounces Green chili; Hatch Fire-Roasted Mild Canned

Preparing the Burrito:
16 ounce Enchilada sauce; Macayo’s Green Chili Enchilada Sauce
4   cups shredded cheese; Three Cheese Mexican Blend
1 tablespoon Fajita Spice; Sprinkle to taste
8 Flour tortillas; burrito size

Garnish the Dish:
1/2 cup Tomatoes; chopped
1/4 cup Lettuce; iceberg sliced thin
1 cup Sour cream

Preparation

In saucepan cook chicken in chicken broth, 4 ounces green chilies and Fajita Spice until chicken is fully cooked and tender.   Use a small strainer as it cooks to remove clouding from the broth.  Start at medium high heat until the water comes to a slow boil then turn down and cook on low until meat is fully cooked and tender.  Add additional water as necessary so that chicken remains covered with liquid.  After meat is fully cooked, remove from broth and allow to cool in refrigerator.  After the chicken had cooled, shred the it by pulling apart along the grain with your hands, or, you can use two forks to shed it.

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Sprinkle additional Fajita Spice over chicken adding as much as you like to get the right heat mix for you.  Add 2 more ounces of the canned diced green chilies reserving the balance for garnish.   Mix the chicken, spice and green chilies together until blended.

How to Fill a Burrito:

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Take one burrito and using a ladle, spread approximately 1-2 tablespoons of green chili enchilada sauce evenly over the burrito out to the edges like you would add sauce to a pizza.

Add approximately 1/4 cup of chicken to the center of the burrito making it as full as you  like.  You can always use less burritos and fill them with more filling.  Or less filling and more burritos if you prefer.

Add shredded cheese over the chicken until there is a light layer of cheese across the chicken.  Roll the chicken filled burrito starting at one end.  Fold over the first half of the burrito and then fold in both sides like an envelope.  Then continue to roll the burrito until it forms a circle.  You’ll notice from the illustrations that I didn’t fold both side enough.  Make sure they are turned in so the filling doesn’t fall out.

Place in 9×13 non-stick baking pan with fold end down.  Continue with each burrito using the same steps above in How to Fill a Burrito until the pan is full.  I can usually get 6-8 burritos in the pan using up all the filling.  This all depends on how much filling you place in each burrito and the number of people who are dining with you.

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Spoon remaining green chili sauce and green chilies over the burrito tops, but do not add the cheese on the top yet.  Bake in 375 oven for 20 minutes.  Add shredded cheese and continue baking for an additional 15 minutes or until chicken is fully heated inside and cheese is melted, but NOT burned..

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