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Javi's Really Real Mexican Ceviche

Rated as 4.29 out of 5 Stars
19

"This recipe is one of my family's favorites. It can be served on corn tostadas or with corn chips as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants. Goes best with cold beer! Don't forget the hot sauce."
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Ingredients

1 h 15 m servings 204
Original recipe yields 12 servings

Directions

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  1. In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Nutrition Facts


Per Serving: 204 calories; 3 10.6 35.1 253 859 Full nutrition

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Reviews

Read all reviews 80
  1. 107 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

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...

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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...