Javi's Really Real Mexican Ceviche

Javi's Really Real Mexican Ceviche

70
JAVI19 0

"This recipe is one of my family's favorites. It can be served on corn tostadas or with corn chips as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants. Goes best with cold beer! Don't forget the hot sauce."
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Ingredients

1 h 15 m servings 204 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 253 mg
  • 84%
  • Sodium:
  • 859 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Reviews

70
  1. 93 Ratings

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Most helpful positive review

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 lb...

Most helpful critical review

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 ful...

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 ful...

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 lb...

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), bu...

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...

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 se...

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 l...

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!!

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 chunk...

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!