Ceviche

Excellent!

I made it with sea bass instead of scallops and added red onion, cucumber, sea salt and fresh cracked black pepper. Delicious.

It is bland. I added alot of spices.

This is just fine. What’s great is ceviche’s flexibility. If I didn’t have fresh scallops, frozen shrimp work better, and definetely an english cucumber over celery. Habaneros or seeded jalapenos depending on spice level, instead of green pepper. I like the mango angle. I usually use orange sections, or watermelon in a pinch. I also prefer mint to cilantro, which is kinda blasphemous. Thx CB

Absolutely delicious ceviche! I made it with mahi mahi as my husband is allergic to shellfish and he was delighted! It has a perfect balance with all the ingredients and not too acid from the lemon. Highly recommended recipe!

I followed the recipe and it didn’t turn out for me. It taste like it needs salt or something else. I just got back from Mexico and was eating a ceviche dish almost daily. A little disapointed in the recipe.

I’ve made this with both scallops and with shrimp. I like to add fresh avocado to mine. Absolutely delicious.

Turned out great! Full of flavor and quite addictive. I followed directions exactly. I ate with tortilla chips and it was delicious and not intimidating to make as I feared it may be. To ensure the scallops are ready, when cut through, it should all be solid white. Great recipe.

Great summer salad. Cool and refreshing plus easy to make.

Easy, fairly quick and yummy. We had really juicy lines so only needed 4, and we added a minced jalapeno pepper for some kick. Saved it as a favorite – thank for sharing.

Just the recipe Was looking for. I prepped a small portion ahead of time. I wanted to get an idea of how well the flavors would blend together. Proportionally I added more lime juice and cilantro, and jalapeno. Amazing!

Added a little more olive oil, maybe an extra tablespoon

I made it as is except for the parsley which I forgot. Very good. I will definitely use a jalepeno next time. Thanks for sharing! Oh…used half shrimp and half scallops.

My daughter made and loved it BUT lime juice and sunlight can cause a chemical burn! Be extremely careful when working with the juice! Even washing your hands will not alleviate the burn from taking place.

Great basic recipe and directions. I used frozen scallops, thawed, cut into smaller pieces, and dried with a cloth. Eight limes worked well, and after the scallops “cooked,” I poured out about half the liquid and added diced tomato, diced and seeded jalapeño, chopped red pepper, and kosher salt. I let this mixture sit for a couple of hours. It was delicious!

Octopus and small shrimp ! Clam juice and don’t forget Serano chiles and garlic (minced) ! Chill the entire mix .

This recipe makes a LOT! We, (just 2 of us) will enjoy this for a few days, it does keep real in the fridge, the lime juice is acidic enough and I did add a small amount of Himalayan salt, as I think it tastes better with just a touch of salt! I added 1 finely chopped Serrano pepper as we like a little heat. My limes did not produce enough juice to discard any, so left it in.

Very easy and my guest loved it

Great recipe. I did use twice as much lime to even out the sweetness. Brought it to a party and it was the first thing to go.

I used Shrimp and they were just the right size, cooked through no problem. I added salt and pepper to my taste. Good recipe!

I mixed scallops and white fish.