Reviewed: Mar. 5, 2007

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 it even better. Highly recommended.

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37 users found this review helpful

Reviewer:

vanessajbaca

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Sep. 13, 2007

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), but kept the veggies the same. To facilitate eating with chips, I chopped up the fish to about the size of a fingernail. We ate this with globs of sour cream and guacamole, and some people even took some home. I made wraps out of the leftovers for lunch and dinner today, and I still have leftovers! This serves waaaay more people than I was expecting. The only problem is that it isn't as good the next day.

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80 users found this review helpful

Reviewer:

kxo

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Baltimore, Maryland, USA

Reviewed: Mar. 20, 2007

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 serve in resturants in that area. Thank You

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26 users found this review helpful

Reviewer:

Haller

Reviewed: Jan. 7, 2008

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!

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17 users found this review helpful

Reviewer:

happymommyx4

Cooking Level: Intermediate

Home Town: Towson, Maryland, USA

Living In: Burke, Virginia, USA

Reviewed: May 3, 2007

This is incredible!

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3 users found this review helpful

Reviewer:

Wendy

Reviewed: Aug. 6, 2007

Great recipe - the only changes i made was to add avocado and clamato juice. the whole family loves this recipe and requests it all the time.

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2 users found this review helpful

Reviewer:

hotinaz

Reviewed: Aug. 23, 2007

My youngest son LOVES ceviche and I made this this week-end, I also added avocado just before serving. I added some crab meat with the shimp (med. shimp so I cut them in half) and served with buttery crackers. Makes alot.I will make this again. Thanks

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1 user found this review helpful

Reviewer:

daylelovetolearn

Cooking Level: Intermediate

Home Town: Hermosa Beach, California, USA

Living In: Cedar City, Utah, USA

Reviewed: Sep. 15, 2007

Refreshing light summer dinner ... my hubby LOVED it

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1 user found this review helpful

Reviewer:

Lea

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Merced, California, USA

Reviewed: Dec. 28, 2007

Mmmmm... this was excellent! I didn't even add the salt, pepper or olive oil and it was fabulous!

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5 users found this review helpful

Reviewer:

zooks

Reviewed: Jan. 14, 2008

Scaled down and only used shrimp, but this is a great foundation recipe for ceviche. Certainly as enjoyable as ceviche we've had at quality restaurants.

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2 users found this review helpful