Reviewed: Mar. 5, 2012

Live in Puerto Vallarta mexico. one reviewer suggested 4 hours. here on the beach we catch the fish chop it up and 15 minutes later we are eating it! be sure the fish, seafood is all covered with lemon Limes here in Mexico

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Reviewer:

JimandDave

Reviewed: Nov. 18, 2011

I've had this before its good!

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Reviewer:

Nieves

Cooking Level: Intermediate

Home Town: Artesia, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Nov. 14, 2011

Great recipe. I take out the garlic and add cumin, salt and white pepper to taste. Use already cooked shrimp if in a rush. Top tortillas with ceviche and ketchup (it makes a big difference).

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Cooking princess

Cooking Level: Intermediate

Reviewed: Sep. 19, 2011

in every mexican restaurant they add some buffalo sauce and ketchup. the ketchup is pretty important and it needed more tomatoes. the radishes, cucumber, and garlic not so important (my mexican family members never put it on theirs) but the cocktail sauce is. the way we eat it is with saltine crackers sooo much better

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Reviewer:

Kurlychika

Cooking Level: Intermediate

Home Town: Ukiah, California, USA

Living In: Omaha, Nebraska, USA

Reviewed: May 30, 2011

OMIGOD! This Ceviche reminded me of the Ceviche that I get at really good Mexican Restaurants (Cha Cha Cha's is one of them) SOOO Good. I did make a couple adjustments, I added some lime juice instead of all lemon, I only used 1 red onion (I am not a big raw onion fan and the hubby likes Red not white) and I added Avocado because we LOVE avocado. Got most of this advice from the reviews. It turned out AMAZING!! Can't wait to try it with Scallops and other sea food!

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Reviewer:

mandalynn7

Reviewed: May 26, 2011

I used this recipe all last summer for our swimday partys and everyone loved it! Had to make it for every party or was "yelled" at for not bringing it.

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Reviewer:

LydiaB

Reviewed: Jan. 2, 2011

It tasted great, but I think it needs a lot more lime/lemon...

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Reviewer:

yana

Reviewed: Oct. 10, 2010

i would recommend leaving it in the frig for about three hours or more, blend garlic, serrano peppers with lime juice, add the radishes, tomatoes, cucumbers, cilantro, onions after the shrimp or fish is cooked through and garnish with avocados eat with tostadas and add some valentina hot sauce

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Reviewer:

april21rose

Reviewed: Aug. 11, 2010

Loved this recipe and ceviche however I did make a few changes per my hubby's suggestions. (I am sure it is delicious as is but wanted to make the hubby happy!) For 8 servings I used 2 lbs. of cleaned and peeled medium size shrimp which I cut into 4 pieces. Due to more shrimp, I didn't have enough lemon juice to cover them so I added a half squirt bottle of lime juice. I used tomato/shrimp cocktail juice (instead of the tomato and clam juice) I omitted the radishes and used one large white onion and one large jalapeno. Since my hubby needs his spicy;but not super hot, I added a bit of sea salt and 1 tsp. of cayenne pepper and a tsp. of garlic granules. My neighbor always makes ceviche but hers is very basic and her shrimp are always kind of raw so I would pick them out and microwave them for a minute. The lemon/lime juice does a great job of cooking the shrimp pieces but I left them soaking in it for 3 hours before adding other ingredients. YUMMY!!!! Thanks!!!

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Reviewer:

GAREYSGAL

Reviewed: Jun. 19, 2010

This was Awesome! It did take quite a bit longer to turn the shrimp opaque then was written. My shrimp weren't that big and I marinated them overnight to get them "cooked" in the lemon/lime juice, They were worth the wait tho! Yum Even the MIL liked them, now That is saying something! Thanks for the great dish PhxGurl.

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