Reviewed: Aug. 12, 2009

You can't beat a good ceviche on a hot summer's day! I made this with cod and uncooked shrimp. I followed others' advice and drained the lime juice from the fish before stirring in the other ingredients. I added a little bit of V8 juice to the mix, and also ended up sprinkling a little more cilantro on top. Husband said it needed some hot sauce but, otherwise, we both really enjoyed it. Thanks, Stalin!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 8, 2009

During the summer, I make this for every party or get-together. Everybody loves this!

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Todd

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Reviewed: Jul. 27, 2009

This was a very easy recipe & tasted wonderful! It was the perfect, refreshing appetizer on a hot evening night with guests. They all loved & raved about it and wanted the recipe.

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smalley30

Cooking Level: Expert

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Reviewed: Apr. 6, 2009

This was an easy recipe to put together and tasted great. I used red snapper, since we had some. I also substituted a cucumber for one of the two celery stalks.

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JohnC

Home Town: Anaheim, California, USA

Living In: Mission Viejo, California, USA

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Reviewed: Mar. 17, 2009

I decided to try this recipe and my goodness it tasted great the first time up. I used Tilapia and omitted the celery and Pico de Gallo. It was outstanding, it tasted just as good as the ones at the restaurants. New favorite in my house, thanks.

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Bluejet975

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Reviewed: Feb. 23, 2009

I made this for a Bachelorette Party and for those that tried it, it got great reviews. I thought it was very good and nice to look at too! I followed the recipe almost exactly as stated. Except, living in Alaska, we are blessed to have an abundance of beautiful Halibut fillets. So, I cut that into about 1/2 squares, drained off the extra juice (to reduce any fishey-ness), then covered in FRESH limes as stated. Next time, I would reserve some of the lime zest to add to the tomato-mixture. I also might try adding some clamato. Lots of cilantro and kosher salt adds a nice flavor to this recipe. I was afraid the avocado might not hold up, but, on the contrary it made the juice a nice creamy texture and didn't turn color! Served with tortilla chips and Yummy! Thanks!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 2, 2009

made it twice, but wasnt really what i wanted, too lemony . followed the recipe to the dot

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kristi

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Reviewed: Sep. 22, 2008

This is one of those dishes that is out of this world. Delicious as delicious can get. I like it soupy so I add Clamato juice as a bonus for flavor and serve in margarita glasses. I substitue diced radishes instead of celery, excellen-te!!

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happywifey

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Reviewed: Sep. 22, 2008

Yum. Very lime-y but just enough fish-y. The local fish market guy recommended grouper since they didn't have orange roughy and it was awesome. I left out the avocado to avoid the fat, but did add tiny salad shrimp (the kind that come in a bag frozen). Essentially, this is pico de gallo, so I left that out as well. Marinated the fish overnight (about 20 hours), then added the rest of the ingredients and let sit for about 3 more hours. I think it tasted fine and I didn't notice a difference between the 3 hours and the leftovers the next day. I don't know how this could possibly be 4 servings. We made this as an appetizer and it fed 6 people, with 4 servings left over.

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Lyndsay

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 9, 2008

My first attempt at Ceviche and boy was it a HIT! I added cucumber, scallops and a jalepeno and used red snapper for the fish. I served it in a martini glass with a lime garnish and it looked as good as it tasted. Made a lot, but that was a good thing!

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Shan

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Reviewed: Sep. 6, 2008

Absolutely brilliant - I used fresh sea bass, but swapped the green onions for red (couldn't find green onions anywhere, sadly), and also omitted the celery. I've never had ceviche before, and I was really pleased bu the way it turned out!

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Bothwell

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Reviewed: Aug. 21, 2008

Very good! You may want to drain some (or all) of the lime juice after marinating the fish if you don't want this to be too tart.

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harriet93

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2008

I served this dish to my inlaws and it was a huge hit! I used fresh tilapia and it turned out wonderful; served with tortilla chips. Not only was it delicious and refreshing, but it is also beautiful and full of color! Thanks for the great recipe.

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Sarah

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Feb. 17, 2008

This was beautiful and full of color. I never had Ceviche before and found it to be too tangy for my taste. My husband, on the other hand, loved it and ate it all up. He finished the leftovers by putting them on top of pasta the next day. I omitted the shrimp and used two fillets of Orange Roughy. Overall, it wasn't bad.

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L. Rakic

Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 12, 2007

My husband went fishing on Sunday and brought back a ton of Mahi so that's what I used. I didn't have green onions, shrimp or celery so I omitted it and it was still great. I love ceviche and now I have a good recipe to make myself at home. Thanks!

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Elizabeth

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Delray Beach, Florida, USA

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Reviewed: Dec. 1, 2007

This takes me back in time to when i was a young child and eat next door whenever best friend mom would make ceviche and let the truth be tod it was done weekly.

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BIGDADDIE

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Living In: Pompano Beach, Florida, USA

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Reviewed: Aug. 18, 2007

Ceviche is officially the new favorite food of the house. Our hispanic friends made ceviche for us and I thought I would never find a similar recipe. This was as close as I'll ever get. I used tilapia and only soaked it in lime juice for 45 minutes and it was great.

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KALAHAIBA

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Reviewed: May 21, 2007

Had a party with a few ceviche conissuers and they all said this was the best they have ever had.- I didn't measure the peppers, just added what looked like would be enough for a bit of a bite and it came out perfect- will definately use this recipe again!

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Kara

Cooking Level: Beginning

Living In: Eagle River, Alaska, USA

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Reviewed: Jul. 26, 2006

This sounds very similar to the ceviche dish my Educadorian husband's family makes. Usually they make it often without the seafood and it makes a great accompaniment to the rice in their dinners.

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