Javi's Really Real Mexican Ceviche

This was a complete waste of expensive seafood. It takes a whole lot longer than 1 hour for the shrimp and scallops to "cook" in the lime juice and since I listened to this recipe they never ful...

This dish came out fantastic. I only gave it 4 stars instead of five because I think the measurements are a bit off in this recipe. For instance, I served 12 people on easter with using 2 1/2 lb...

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), bu...

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...

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 se...

We used 2 lbs shrimp and 3 lbs talapia to cut on cost, but other than that we followed the recipe and loved it. We cut the shrimp and fish into smaller than bite sized pieces before adding the l...

This is a great recipe for those summertime picnics/BBQ's. I made it this past weekend and everyone could not stop raving about it!!! I highly recommend this treat!!

Loved this and it was a big hit at the bunco party I took it to. The shrimp cookedd within a couple of hours in the lime juice so it was fine. Next time, I will leave the cucumber in big chunk...

We always let the seafood sit overnight or for a few hours in the lime/lemon juice to "cook". Then drain a small amount of liquid before adding the rest of the ingredients. We mix in the choppe...