Reviewed: Oct. 27, 2010

Oh wow, this was absolutely FABULOUS! I would give it 10 stars if I could. It tasted just like the shrimp cocktail I order at my favorite Mexican restaurant, thank you!

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 27, 2010

Awesome!

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Reviewer:

Crowhole

Cooking Level: Intermediate

Home Town: Lexington, South Carolina, USA

Living In: Columbia, South Carolina, USA

Reviewed: Jul. 27, 2010

it was good, not the best ceviche but decent. i think i need to tweak it a bit next time as it seemed too tomatoey. i also added avo, garlicminced and scallops

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Reviewer:

Kristin p

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jan. 9, 2010

This sounds like a great way to go about preparing this dish, but all my tears growing up by the border I came accross a better way to make this years ago. It is traditional to also add the following ingredients:Add diced octopuss (real or artificial), add diced avacado, add Chamoy Salsa, salt, and Key limes to personal preferance of spice and flavor. Serv heaped and dripping on a Tostada shell with mayonase lightly spread accross it. Messy but Tastey!!!!!!! Enjoy

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Reviewer:

Jay

Reviewed: Jan. 5, 2010

Loved this - made for new years with fish tacos and texas caviar super great

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Reviewer:

jennifersmith3849

Reviewed: Nov. 7, 2009

LOVE IT!!! I've made it twice already! The second time I decided to try the frozen shrimp so I bought the smaller already cooked shrimp. I also added avocado and I stuffed the shrimp cocktail into a pita pocket. It made an EXCELLENT lunch!! Very tasty and very healthy too!! I'm definitely making this again and again!!!

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Reviewer:

Melanie

Reviewed: Aug. 24, 2009

Loved this; it was great the night I made it, and even better the next day. I added cubed avocado and used Anaheim chilies (as that is what I had on hand) mixed with a jalapeno. Love it hot!!

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Reviewer:

Fiona

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Reviewed: Aug. 15, 2009

This dish was just ok. The cilantro was a little too much.

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Reviewer:

Croatian Cook

Reviewed: Aug. 10, 2009

Reminds me of home (South TX)! Extremely tasty and popular! I used both serrano and jalapeno peppers for kick, and added avocado and a little spicy V-8 juice in place of tomato sauce. Here in Arizona, they serve this on crispy tostadas. Gracias, Rey!

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Reviewer:

Miranda

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Aug. 10, 2009

The basic recipe really is good (hence the five-star rating), but my daughter and I like a bit of 'kick' in dishes such as this: We seeded only half the pepper, plus we made the adjustment recommended by another reviewer and added avocado. Perfection!!!

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