Reviewed: Sep. 14, 2009

I made this for my boyfriend tonight and he loved it. He ate it on a tostada shell with mayonnaise. He had four of them! I made it exactly as the recipe stated without any changes.

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Stephanie

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Sep. 12, 2009

This recipe is awesome!! I followed it excactly it turned out perfect. Definitely a keeper.

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Kami

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Reviewed: Aug. 30, 2009

I've been looking for different recipes to use the avocados that are ripening on my tree faster than I can eat them. This was a hit with my husband and me! I followed the recipe exactly (until the end, when I added a little extra avocado, which I enjoyed mixed into the ceviche). This was my first time using lime juice to "cook" shrimp. Don't be afraid! Get good shrimp and they take on an amazing citrus flavor and perfect texture. The recipe portions are scaled for using this as a meal, so if you want it as an appetizer, it will serve 8. Great leftover too - be sure to add freshly diced avocado just before serving.

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Allison

Cooking Level: Intermediate

Home Town: Webster, New York, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Aug. 11, 2009

Made this for a bday party and it was a total hit. So easy to make and so yummy. Followed recipe exactly. This is a keeper for sure. Great for summer BBQ's.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Aug. 9, 2009

A keeper.

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Laurie R.

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Reviewed: Jul. 17, 2009

This is a crowd pleaser! I've made this several times and it's so tasty with a great kick. I add Tapatio to spice it and use precooked large shrimp because it's easier. Everyone seems to rave about this recipe and I serve it with tortilla chips.

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GinaB

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Reviewed: Jul. 9, 2009

This recipe is "To Die For",the preparation was a cinch and I didnt have to adjust a thing!Fabulous dish on a hot summer day...Light and fresh....Delish!!Great presentation if served in a halved avocado!!

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Kitty1970

Cooking Level: Intermediate

Home Town: Twinsburg, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 5, 2009

I used cooked Shrimp,and let it sit on lime juice for 30 min.I Added imitation Crab meat(give sweetness),put lots of cilantro,lime juice,pepper,salt,everything the recipes asks..WE LOVED!You should ajust the way you preffer(more,less salt..etc)I will try with cucumber next time!

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amoreco

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Reviewed: Jun. 25, 2009

I gotta try to make this again because it just didn't work. I'm not sure if the others used bionic shrimp that cooked in a few hours with the lime juice but mine just didn't. I let it sit in the fridge overnight as others suggested but the shrimp was so rubbery and limey that it was too strong to eat. My husband had to rinse it in cold water for half an hour to get rid off the strong acid flavor. But we're not giving up and we're going to make it again by cooking the shrimp first and then let it sit in the lime juice for an hour or so. Oh, also... don't add the other stuff into the bowl until the shrimp is cooked; otherwise, the flavor is overpowering.

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Diana

Cooking Level: Intermediate

Home Town: Highlands Ranch, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Jun. 1, 2009

Great recipe! I added Tiger Chile sauce (it's a sweet and spicy mixture) really sent it though the rough. I would let the shrimp sit alteast over night in the lime juice to make sure it "cooks"

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Tuflechazo

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Reviewed: May 24, 2009

Mine did not "cook" enough in 6 hours, so I simmered the seafood just a couple minutes on the stove, chilled and continued as directed. Fabulous! I used 1 lb each bay scallops and shrimp, and also added 2 diced jalapenos instead of hot sauce.

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georgiefear

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Reviewed: May 13, 2009

Excellent! This was so good. Really good on English Cream crackers.

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Kati & Darran

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Reviewed: May 11, 2009

Excellent...did take longer to "cook" than the recipe said so I'd give it a couple more hours

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Heidi

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Reviewed: Apr. 8, 2009

So delicious! Easy to make, although it does take some time to prepare. This recipe is definitely worth the time and effort to make.

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Ang

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Apr. 6, 2009

I wanted to make something light for dinner and found this recipe. This is every bit as good as anything you'll find at a restaurant and then some because it's fresher. As a few others have said, it required sitting in the fridge over night because the shrimp weren't "cooked" in the short amount of time stated in the recipe. I also added a little red onion for flavor, jalapenos for some extra kick and a shot of cocktail sauce. If you're looking for a great change of pace, I'd recommend this and an ice cold michelada, which you can find by Google if you've never had one.

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thouton

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Mar. 11, 2009

This is a very good recipe. I like my ceviche a bit hotter and add a diced jalepeno or serrano pepper. Also white fish will marinate in an hour or less, but shrimp take several hours or overnight to turn opaque in lime juice. I usually put the shrimp in the lime juice the night before and then add everything else an hour before serving.

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DUSSASR

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Reviewed: Mar. 8, 2009

This was an excellent recipe. I made everything just the way the recipe indicated and it was a hit!!

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Dell

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jan. 25, 2009

The saltines are nice change. It was suprisingly good with a different texture. Good with beer

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mzabel

Cooking Level: Beginning

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Reviewed: Dec. 29, 2008

This is a pretty good ceviche recipe. We have made ceviche for years as Estillo said its great on a hot summers day. We enjoyed this recpe; but we are going to stick with the small shrip and instead of the katsup and worstirsire sauce we like clamato and tortilla chips. Thanks for the recipe it was nice to try it a different way.

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