Reviewed: Oct. 16, 2009

Fantastic! I substituted the shrimp and scallops with fresh wild tuna and my husband loved it!

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Reviewed: Sep. 4, 2009

I love this....I make it without seafood as well just to have a light dinner. I serve all the veggies on a tostada (hard fried corn tortilla). I also add a few TBLS of clamato rather than olive oil. I omit the peppers because I don't like them but this is s delicious meal and very healthy.

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Judith2U

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Reviewed: Sep. 4, 2009

4 stars for the taste ! This is a seafood cocktail not ceviche. Ceviche you grind up or chop up real fine, let it marinate for 24 hours or so. Had the right ingredients.

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Richard G.

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Reviewed: Aug. 24, 2009

I think the recipe's ingredient list is right, but from the other comments it's seems many people have trouble with the instructions. My fish did "cook" in the lime overnight. I refrigerated fresh cod cubes in key lime juice for 24 hours. My mistake was the "key." Key limes are too limey. I did drain out the excess juice before adding the other ingredients, but perhaps I should have rinsed a bit. Next time I try I'll do the extra work and use fresh squeezed juice from regular limes.

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Angela Bull Radoff

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Southborough, Massachusetts, USA

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Reviewed: Aug. 3, 2009

I am sure this would have been delicious ceviche, unfortunately, I followed the recipe as-is, and my seafood NEVER "cooked", not even overnight and I ended up wasting what would have been otherwise good seafood. You should cut the seafood pretty small, and/or let sit in the lime juice much longer before adding the other ingredients, and/or poach the seafood a little bit before adding. Either way, this was a major disappointment.

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Christine

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Reviewed: Jul. 26, 2009

I made this for a big party and it was a complete hit. I left out the scallops and made 1/4 of the recipe. I like my ceviche a little sweet, so I added 3 tablespoons of ketchup and a pinch of Penzy's Chipotle Powder. It was delish! I will make this one again and again and again!!!

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Ada

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 17, 2009

We used 2 lbs shrimp and 3 lbs talapia to cut on cost, but other than that we followed the recipe and loved it. We cut the shrimp and fish into smaller than bite sized pieces before adding the lime and lemon juice, so it cooked very quickly, an hour was more than adequit. We brought this to a party, hoping to munch on left overs for dinner and came home with an empty bowl.

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IRISHINFRANCE

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Reviewed: Jun. 22, 2009

Outstanding! Had family come up from Mexico, and they cleaned out the bowl. Served them on Tostadas with Avocado.

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Michael

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Reviewed: Jun. 8, 2009

ABSOLUTELY DELISH!!! Because of what I had read on the Food Network site, I did dunk my shrimp in boiling water for just a second and then immediately put them in ice water. I also added a diced avocado just before serving so that it wouldn't get too mushed up. Everything else I did be the recipe and it was the hit of the party. I have already been asked to bring this to our July 4th Bash---a double batch! Thanks for the great recipe!

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skeller311

Cooking Level: Expert

Home Town: Maryville, Tennessee, USA

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Reviewed: May 8, 2009

Tasty - I lightened-up on the serranos (not all like it hot, put on the side). 1-2 Avocado - chop (stir-in) or slice (goes on top) ; and, Use less lime (used bottled) and more lemon and that's what worked for me! This Guera got a request for a 2nd batch and was told it was the best they've ever had, by those who make/eat this frequently!!!!!! Javi your recipe ROCKS!!!!!! Thanks for sharing.

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Tonya T

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Reviewed: Apr. 11, 2009

Now this is an authentic recipe! I love that you mixed the serrano and the jalapeno peppers together, it makes it much more interesting. :) My mexican husband gives this the thumbs up! Really yummy served with cold Coronas and tapatio on top! :D

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JERIBERRIES

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Apr. 5, 2009

A keeper. Very good ceviche recipe. I did add chunks of fish to this and hot sauce, which added a nice kick! I love ceviche. Thanks.

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kac2research

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

This is a wonderful BASE recipe- I adjusted the amount of shrimp. I used about 1 1/2# shrimp and 1/2# bay scallops. The lemon and lime juice should also cover the seafood for at least an hour before adding the other ingredients to be sure they get "cooked" enough. Left overs the next day were good, but the shrimp got "tougher" after sitting in the lime juice so long.

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Erin C

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Feb. 2, 2009

Delicious & easy to make but the marinating time was way off; after 5+ hrs my 2 lbs of shrimp & scallop combined had to be brought up to "cooked" on the stovetop.

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Eva

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Reviewed: Jan. 18, 2009

This was a complete waste of expensive seafood. It takes a whole lot longer than 1 hour for the shrimp and scallops to "cook" in the lime juice and since I listened to this recipe they never fully finished since everything else was already added. This recipe might work if you get pre-cooked seafood, but if you don't then you have to soak the seafood overnight in just lime juice before adding everything else. The 1 hour is very misleading and inaccurate.

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gerber

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Reviewed: Oct. 16, 2008

I have had ceviche in Mexico & this is pretty close in taste. I like it best with shrimp & a good white fish. I also added radishes. It is good with scallops though. I like to eat it as a dip with tortilla chips.

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Shannon

Cooking Level: Intermediate

Home Town: Modesto, California, USA

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Reviewed: Aug. 17, 2008

Loved this and it was a big hit at the bunco party I took it to. The shrimp cookedd within a couple of hours in the lime juice so it was fine. Next time, I will leave the cucumber in big chunks, just a personal preference, and I'm thinking of adding avocado chunks. The flavors though as is in this recipe are fantastic. Thanks to Javi for making me look good ;-)

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MELPRES

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Reviewed: Aug. 6, 2008

Light, refreshing, tastey

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: May 1, 2008

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

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Rhonda1983

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Reviewed: Apr. 3, 2008

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

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