Reviewed: May 20, 2012

I made this with a pound of scallops and served it with tortilla chips. We let it marinate for 2 hours and unfortunately the limes we chose turned the dish a bit bitter. We added some honey and more salt and left the dish alone until the following day. Served as a nibbly app, our guests raved about it.

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3 users found this review helpful

Reviewer:

Lisa D-O

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 13, 2012

I had never eaten ceviche, but it sounded interesting. YUM! It was fresh, light, had the right heat and I loved the texture. I halved the recipe since I was just feeding a few people. I followed the recipe, except I let it set for several hours. Also, for convenience I spooned it into the scoopable tortilla chips. I think adding an avocado would be good

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2 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Hickory, North Carolina, USA

Living In: Augusta, Georgia, USA

Reviewed: Apr. 13, 2011

This is good... but i add this jumbo shrimp thats cut up and baby shrimp, limes, crab, green onions, cilantro, avocado, clamato, and ketchup... mix all that its so good.

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6 users found this review helpful

Reviewer:

relax babe i got this

Cooking Level: Beginning

Living In: Winlock, Washington, USA

Reviewed: Dec. 19, 2010

The best ceviche I've made to date! I didn't add as much pepper as it called for and skipped the hot sauce.

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9 users found this review helpful

Reviewer:

kristen

Reviewed: Aug. 29, 2010

Thanks for posting this! A few changes: I found as I was adding the tomatoes that it called for a lot and I wanted to feature the shrimp more so I held back a tomato. Also added more limes, cubed avocado and some chopped cilantro. It not only adds taste and texture but also great color contrast! Definitely making this again! My friends complimented me on it all night! :)

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10 users found this review helpful

Reviewer:

Pumpkin Seed

Reviewed: Aug. 19, 2010

I added avocado and used crabmeat and mahi mahi in this dish. After increasing by several limes for juice I left overnight and the seafood cooked perfectly. Next time I'll shred the fish, rather then cube it for even faster cooking. Refreshing dish.

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13 users found this review helpful

Reviewer:

Sugaree1485

Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA

Living In: Starkville, Mississippi, USA

Reviewed: May 3, 2010

I used 1/2 lb shrip and added 1/2 crab. It was soooo yummy!

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8 users found this review helpful

Reviewer:

ShainaMai

Home Town: Chatsworth, California, USA

Living In: Cheyenne, Wyoming, USA

Reviewed: Jan. 14, 2010

This was very good. I toned back on the hot though. Will make this next time I cook for a crowd...I think it will be a hit!

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8 users found this review helpful

Reviewer:

Diane from Holland

Cooking Level: Expert

Home Town: Carson City, Michigan, USA

Living In: Holland, Michigan, USA

Reviewed: Dec. 25, 2009

this was a big hit! Added mango too it for a sweet twist.

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8 users found this review helpful

Reviewer:

Cooking Rookie

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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9 users found this review helpful