Reviewed: Jan. 10, 2009

Very very good....like all ceviches are. THe next time I make this, I will dice the onions...the thin strips get in the way and are not conducive to being eaten on a chip or cracker. I loved the sweet potato...great contrast to the sour lime

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7 users found this review helpful

Reviewer:

padillabrian

Reviewed: Feb. 4, 2008

I had some tilapia and shrimp so I decided to make this recipe. Wasn't quite sure how I should have cooked them so I sauteed them in the pan with some cooking spray. Also, I did not use the habanero pepper since I do not like the heat. My fiance loved it, I thought it was ok.

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4 users found this review helpful

Reviewer:

Stacey

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Reviewed: Aug. 8, 2007

this was wonderful and very authentic, i only used sweet potato and i omitted the cilantro. very good. hubby is from peru and he was very impressed

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7 users found this review helpful

Reviewer:

merri rosenthal

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Sunrise, Florida, USA

Reviewed: Jul. 24, 2007

This was so delicious! The only changes made were to add cucumber, though I don't think it was necessary after having tasted it. The only changes I would make in the future would be to add more habanero because I like it spicy. Also great the next day with pita chips. *edit: I noticed that another user actually cooked the fish by sauteing it but it should be noted that in a ceviche recipe the fish is "cooked" through the lime juice marinade. It requires no heat. I hope this helps!

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21 users found this review helpful