Reviewed: Dec. 23, 2012

It's delicious served over tostadas. Very good job.

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1 user found this review helpful

Reviewer:

Luis T

Reviewed: Nov. 19, 2012

I added some chopped Thai Chilis for some zing. Was yummy overall except that my lime juice was a tad bitter.

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Reviewer:

na2itapac

Reviewed: Jul. 11, 2012

DO NOT COOK THE FISH! Ceviche is raw seafood cooked by the acid of the citrus. If you precook it, you lose the texture and everything. You only need an hour to acid cook the fish. It is obvious that the texture changes from raw meat to not raw. This is not sashimi. I added a jalapeño too. We ate it with tortilla chips. Yummy!

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4 users found this review helpful

Reviewer:

kraley

Cooking Level: Expert

Reviewed: Jun. 3, 2012

I made this just as the recipe says and I was FABULOUS!!! I love raw fish, (sashimi, sushi, etc) and I thought it was just fine marinating that long. So good! I'll make this again and again. I think it's my new favorite food! :)

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Reviewer:

Debbie C.

Cooking Level: Intermediate

Reviewed: Apr. 8, 2011

Sounds good! I add 10 limes & 15 lemons, No tomatoe or cucumber instead I do All the color pepers & a whole bunch of cilantro & 4 cloves of garlic. As for how long it sits, that's a personal preference. But another important thing is to use a glass bowl. We eat ours with Lime flavor tortilla chips. Great summer meal & packed with protein & very low calories! Enjoy!

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11 users found this review helpful

Reviewer:

sweetansimple

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 4, 2011

Can't have a Ceviche without some chopped jalapeno or serrano peppers (at least not in Texas!).....and because it's raw, it really needs at least 5-8 hours in the fridge to macerate. Also, add some cooked 'salad' shrimp, and a 1/4 cup of good salsa (Pace "hot").

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13 users found this review helpful

Reviewer:

Wicked Uncle Keith

Cooking Level: Professional

Living In: Dallas, Texas, USA

Reviewed: Aug. 24, 2010

Not bad. I definitely took the advice of another user who boiled the tilapia for about 8 min. I am not brave enough to do raw.

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11 users found this review helpful

Reviewer:

Annie

Cooking Level: Intermediate

Reviewed: Dec. 28, 2009

i would suggest letting this marinate for 24 hrs. My family has made ceviche for years fish and shrimp. and that is the safest time plus it gives it a better flavor

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68 users found this review helpful

Reviewer:

alex

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Copperas Cove, Texas, USA

Reviewed: Nov. 16, 2009

One thing I would like to add is that it should sit for at least 5 hours if the fish is raw, I personally am scared of that, so I just bring a pot of water to a boil and then add the tilapia for about 5-7 minutes until all white then drain water and shred fish and add everything else. Although I did not use the cucumber, and I like white onion.

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Reviewer:

Living In: Minneapolis, Minnesota, USA

Reviewed: May 16, 2009

I cut the recipe down to only 2 fillets and still needed just about the same amount of limes, cucumber and tomato the recipe calls for. I also added Mango for additional flavor. After resting for only an hour and twenty minutes as called for, still tasted VERY raw. Tried tasting again the next day and was much better (about 24 hrs after making) so only 3 stars in my book.

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27 users found this review helpful