Reviewed: Apr. 26, 2012

Truly a wonderful recipe. We just got back from a trip to Belize where we ate Ceviche every day, made with shrimp, conch, or snapper. This recipe was almost exact to what we had down there. The only thing I did different was to add cucumber and I did not add the optional avocado or celery. Very tasty and authentic.

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Reviewer:

bawieseler

Reviewed: Apr. 2, 2012

I just made this today and it's fantastic!!! I didn't have a yellow onion so I used green onion, and I also added red bell pepper. I left out the celery and cilantro. I love recipes like this that are so versatile. I can't wait to make it for my family when we go to the beach this summer. Thank you!!!

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GMonkeyMomma

Reviewed: Mar. 23, 2012

Omited celery added mango. My husbandand I loved it. He is usually hard to please.

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Reviewer:

liz

Reviewed: Mar. 19, 2012

Added minced garlic and left out the celery and jalapenos (I have a child who cannot take even the slightest spiciness). Served it in hollowed-out avocados with blue corn chips on the side. Turned out wonderfully!

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aleshiahutt@msn.com

Reviewed: Feb. 25, 2012

Delicious! Had never made Ceviche before and I'm so excited that it's so easy and so open for creativity. I used cucumber intead of celery, extra jalapeno, I threw in some yellow bell pepper for sweetness and color, and at the last minute decided to throw in some black beans. Everyone Loved it.

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Reviewer:

Cedar

Reviewed: Feb. 23, 2012

Served this on lightly toasted french bread with a dab/drizzle of Sriracha Hot Sauce. Amazing! Made this on a beach trip using pre-cooked frozen shrimp. Was excellent even with frozen shrimp! Was so good and went so fast they sent me out to make a second batch!

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Reviewer:

Faasie

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Reviewed: Feb. 22, 2012

Loved it, thanks!

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Reviewer:

NJstixx

Reviewed: Feb. 4, 2012

Wow! This was so tasty and simple to prepare. My boyfriends mom is an excellent Hispanic cook and he said these were pretty darn close to hers which are fantastic! We were a little leary about just using the lime juice to cook so I added the shrimp to boiling water for about 2 min then put them in an ice bath before chopping up and adding it to the lime juice. I then let it 'cook' in the lime juice for about 30 min. I followed the recipe as written from there. I served the ceviche on fresh corn tortillas That were baked till crunchy in the oven. Excellent recipe, I know this will become a fresh, healthy staple in our house!

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Reviewer:

swells22

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Reviewed: Jan. 23, 2012

This was good. It took waaaay longer then 10 minutes for the shrimp to "cook", close to an hour. I think this would be great for dipping tortilla chips in.

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Reviewer:

coronagirl0828

Cooking Level: Expert

Home Town: Hollywood, Maryland, USA

Living In: York, Pennsylvania, USA

Reviewed: Oct. 20, 2011

This was really good! It's nice and fresh tasting; would be a great summer meal. It did take a few hours for my shrimp to 'cook' in the lime juice, so keep that in mind. I halved this recipe, but next time will halve everything but the shrimp and avocado...then, it would be perfecto!

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