"If I were ceviche, I would want to be this recipe for its flawless simplicity and popular appeal! Although this recipe says it serves six, two of us polished off the whole bowl, no problem! Goes great topped with a dash of your favorite hot pepper sauce." — big surprise
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shrimp, peeled and deveined
roma tomatoes, seeded and diced
yellow onion, finely diced
cucumber, peeled, seeded, and diced
serrano peppers, seeded and minced
salt and pepper to taste
hot pepper sauce
Have made this recipe twice now. It's absolutely fantastic and easy to follow. The fun part is watching the raw shrimp cook in lime juice with no heat at all. This is a great appetizer dish to prepare ahead of time, as giving it time (overnight) allows all the flavors to mix.
I Didn't have tostada shells, so I used tortilla chips instead. I once used the lime juice in a plastic lime container, and this worked fine. Just make sure you have enough lime juice to submerge all of the shrimp, and stir/mix at least once or twice while the shrimp is "cooking"
Delicious - only change was we added 1 ripe, cubed avocado.
Excellent! I used 1/2 shrimp & 1/2 crab and added a full bunch of chopped cilantro and a diced avacado, as well as 3 jalapenos instead of serranos. This was fantastic! We ate it with corn chips instead of on tostadas. Yum:)
I have waited so long to make ceviche and this recipe was perfect. Very easy to make and it was absolutely delicious. I make it at least once a week now.
Made this for work and everyone loved it!! Too spicy and tart to eat the night I made it, but by the next day all the flavors had blended and mellowed perfectly. Perfect recipe!
Excellent! I add a couple more limes to cover and added 1/3 cup chopped cilantro. Sometimes the time varies a little depending on the amount of limes and the temperature of the fridge. One time I used my friend's fridge and it took 4 hours but that was because her fridge was set at almosts freezing (her milk was icy).
I added avocado and used crabmeat and mahi mahi in this dish. After increasing by several limes for juice I left overnight and the seafood cooked perfectly. Next time I'll shred the fish, rather then cube it for even faster cooking. Refreshing dish.
I made a few changes I did 1/2 lb bay shrimp. (the little ones) 1/4 lb immitation crab and 1/4lb bay scallops (little ones). I did a rought chop of all making sure to chop the scallops more than the crab and shrimp because they were already cooked. I put all the scallops on the bottom so they would be submerged in the lime the most. I cut all the veggies and added a handfull of cilantro. Mixed it all up and added some tapatio. Let it sit over night. YUM YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 50
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