turned out perfect and tasted great! It's a recipe you can easily customize to your own taste too!

It was really good, but I didn't add the oil, because I don't like the taste of oil in something you eat cold, and I had to add extra lime juice. Overall still 5 stars

This dish came out fantastic. I only gave it 4 stars instead of five because I think the measurements are a bit off in this recipe. For instance, I served 12 people on easter with using 2 1/2 lbs shrimp (4 seemed Way too much), 2 cucumber, 1 lb immitation crab (instead of scallops), and 1 large onion. This made so much that I had a hard time finding a bowl to hold it. It was hit at our feast and everyone had some; as well many went for seconds. I still had nearly half a bowl of leftovers! (which is fine by me :)

This is great, my first attempt at Ceviche. I used real crab, med shrimp and white fish. I will make it again!!

Scaled down and only used shrimp, but this is a great foundation recipe for ceviche. Certainly as enjoyable as ceviche we've had at quality restaurants.

I really enjoyed this recipe! I will make this again. I would like to mention that this recipe made more than my family and guests could eat. Huge servings!

Mmmmm... this was excellent! I didn't even add the salt, pepper or olive oil and it was fabulous!

I followed the recipe to a T. So sad that the shrimp never cooked themselves fully in the lime juice. Even let it sit over nite. I will try again, but this time using cooked shrimp.

Refreshing light summer dinner ... my hubby LOVED it

I made this for a potluck sort of affair, and it was well-received. I used one lb shrimp, one lb scallops, and one lb haddock loins (I'm a poor college kid, I can't afford $50 worth of fish), but kept the veggies the same. To facilitate eating with chips, I chopped up the fish to about the size of a fingernail. We ate this with globs of sour cream and guacamole, and some people even took some home. I made wraps out of the leftovers for lunch and dinner today, and I still have leftovers! This serves waaaay more people than I was expecting. The only problem is that it isn't as good the next day.

My youngest son LOVES ceviche and I made this this week-end, I also added avocado just before serving. I added some crab meat with the shimp (med. shimp so I cut them in half) and served with buttery crackers. Makes alot.I will make this again. Thanks

Great recipe - the only changes i made was to add avocado and clamato juice. the whole family loves this recipe and requests it all the time.

This is incredible!

I've been looking for a good ceviche recipe and all I had to see was the picture to know this was the one. I am from the Sonoran Mex area and this is the closest thing I've found to what they serve in resturants in that area. Thank You

So good! We have ceviche (made from my grandmother's recipe) every summer, served in martini or margarita glasses, of course, and Javi's recipe is the real thing. It's low-cal, too, which makes it even better. Highly recommended.

Not my favorite ceviche, but this is really good. We added squid and haddock to the mix. A bit limey, but otherwise very good! We sliced some French bread thinly, toasted it with olive oil and garlic powder, and ate it with the ceviche. We enjoyed this a lot.

This is a great recipe for those summertime picnics/BBQ's. I made it this past weekend and everyone could not stop raving about it!!! I highly recommend this treat!!