Reviewed: Apr. 6, 2009

YUM! This was incredible with bite sized pieces of avocado added. It was perfect after marinading for 24 hours. Be aware though, it makes a lot! I might half the recipe for two next time since I understand the leftovers don't keep very well.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 20, 2009

so delicious! i was a little nervous about the shrimp, so we marinated the shrimp for at least 4 hours in extra lime juice, which turned out great. also added avacado and cilantro. a friend who doesn't even like ceviche loved it! definitely making again and again.

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kjbenny

Cooking Level: Beginning

Home Town: Norman, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 1, 2008

Fabulous. Added the avocado and cilantro as others suggested and 'cooked' overnight in fridge. My mother said "I thought ceviche was raw" I said "This IS raw."

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michelle

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Reviewed: Jul. 17, 2008

Lovely, light, clean flavors. I juiced a handful more limes in order to cover the shrimp and also added half a cup of torn cilantro and one chopped avocado. The shrimp cooked in about three hours for me but I didn't serve it until a total of twelve hours. The shrimp were still tender but the next day the few bites that were left were a little rubbery.

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smang

Cooking Level: Beginning

Home Town: Pusan, Pusan-Gwangyoksi, South Korea

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Reviewed: Jun. 22, 2008

I thought this was very good! I served with torilla chips instead of tostadas and used the grape tomatoes. Would make again.

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HOLDOSH

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Reviewed: May 3, 2008

Excellent recipe. A few substitutions I made: I used one pint of grape tomatoes cut in half instead of the roma tomatoes,increased recipe to 5 limes (felt like there was not enough marinade), red onion instead of yellow, and 3 large, diced jalapeno peppers instead of serrano. Also, I let marinade 4 hours as I felt 1 hour was not enough for the shrimp. I look forward to trying the avocado and cilantro additions next time!

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Jill S

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Reviewed: Apr. 11, 2008

Great recipe! I added diced cucumber and lots of chopped cilantro. Chile/lime powder is great to sprinkle on top (you can usually find this in your local Mexican/Hispanic grocery store).

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ssosa01

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Reviewed: Jan. 6, 2008

Very tasty and easy. I serve this at "girls' night out" in martini glasses with tortilla chips tucked in...great presentation!

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Aug. 31, 2007

Have made this recipe twice now. It's absolutely fantastic and easy to follow. The fun part is watching the raw shrimp cook in lime juice with no heat at all. This is a great appetizer dish to prepare ahead of time, as giving it time (overnight) allows all the flavors to mix. I Didn't have tostada shells, so I used tortilla chips instead. I once used the lime juice in a plastic lime container, and this worked fine. Just make sure you have enough lime juice to submerge all of the shrimp, and stir/mix at least once or twice while the shrimp is "cooking"

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Jeff

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Reviewed: Aug. 26, 2007

I threw in 2 cloves of garlic other than that this taste like Ceviche I have had in Mexico. Thanks

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sdr3

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 17, 2007

I made a few changes I did 1/2 lb bay shrimp. (the little ones) 1/4 lb immitation crab and 1/4lb bay scallops (little ones). I did a rought chop of all making sure to chop the scallops more than the crab and shrimp because they were already cooked. I put all the scallops on the bottom so they would be submerged in the lime the most. I cut all the veggies and added a handfull of cilantro. Mixed it all up and added some tapatio. Let it sit over night. YUM YUM!

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Ashley

Cooking Level: Intermediate

Home Town: Nuevo, California, USA

Living In: Irvine, California, USA

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Reviewed: May 15, 2007

Excellent! I used 1/2 shrimp & 1/2 crab and added a full bunch of chopped cilantro and a diced avacado, as well as 3 jalapenos instead of serranos. This was fantastic! We ate it with corn chips instead of on tostadas. Yum:)

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: May 5, 2007

DELICIOUS!

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Jenn

Cooking Level: Expert

Home Town: Chatham, New Jersey, USA

Living In: Boise, Idaho, USA

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Reviewed: Apr. 30, 2007

I made this for a party and everyone loved it!!!!

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buckster73

Cooking Level: Intermediate

Home Town: Ripon, Wisconsin, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Apr. 11, 2007

I was a little afraid of the 1 hour soak deal I know some resturants let sit 24 hours so I made as directed and soaked for 24 hours. Husband loved

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chasity

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Reviewed: Mar. 23, 2007

Made this for work and everyone loved it!! Too spicy and tart to eat the night I made it, but by the next day all the flavors had blended and mellowed perfectly. Perfect recipe!

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DMULL07

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Reviewed: Mar. 22, 2007

This is an awesome recipe. Very authentic and fresh tasting. The only change I recommend is adding cilantro.

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PEEVERS

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Reviewed: Feb. 11, 2007

Excellent! I add a couple more limes to cover and added 1/3 cup chopped cilantro. Sometimes the time varies a little depending on the amount of limes and the temperature of the fridge. One time I used my friend's fridge and it took 4 hours but that was because her fridge was set at almosts freezing (her milk was icy).

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