Reviewer:

Kelly

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Reviewed: Aug. 25, 2009

I made this for a dinner party I threw. Everyone love it. I ended up using large shrimp and only used half a pound. I added two pieces of white fish as well. I let it "cook" in the lime juice all morning. Other than that I pretty much stayed with the recipe.

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Reviewer:

Linette

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Reviewed: May 4, 2009

This is quick! If you want to "kick it up a few notches, use green jalepeno's chopped fine. It gives a sweet starting taste and a little "afterburner"... Sweet and sassy.

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Reviewer:

Geranimo

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Reviewed: Nov. 18, 2008

I used this recipe in conjunction with a ceviche I had at a restaurant so I ommitted the celery and avacado and used a red onion instead and added mango. I let the shrimp soak in the lime juice for about 4 hours, put everything together and put it on ice to get it really chilled. I quartered flour tortillas, sprayed them with cooking spray and baked them @375 for 10 minutes and served them with the ceviche - they were perfect together.

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Reviewer:

NancyJak

Cooking Level: Beginning

Living In: Wallingford, Connecticut, USA

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Reviewed: Jul. 31, 2008

It was great and simple. Everything really tasted great together.

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Reviewer:

chefjulia

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Reviewed: Jun. 14, 2008

My taste buds are dancing this is a great dip.I used stewed tomatos instead.I reccomend Marvin Gaye as your fixing this.

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Reviewer:

Jeramie L Velarde

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Reviewed: Aug. 28, 2007

The flavors for this recipe worked really well together, and the final product tasted great. The marinating time for the shrimp was way too short. After an hour, I cut into a n ice pink shrimp to find it completely raw in the middle. I cut the shrimp up into little pieces, and let it marinate for another 3 hours until it was pink all the way through. The recipe is worth making, but I recommend cutting the shrimp up and then letting it marinate all day.

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