13 Reviews

LOVE it, but I have to fess up to changes based on what was available to me. Halving the recipe, I used 1 lb. cooked, jumbo shrimp, but marinated it anyway in all the citrus for about an hour. The petite cut tomatoes were fire roasted with adobo (only slightly spicy) and therefore I omitted the serrano chilies since I'm kind of a heat wimp. I used one orange bell pepper, which I nommed on while chopping. :o) I forgot how good they were. Sadly, I didn't bother with much in the presentation department, but it was fantastic served with a small bowl of chicken tortilla soup; this was really satisfying. Glad I have leftovers (there are only two of us). I could see myself sneaking a large spoonful in the middle of the night! Thank you for sharing, Chef~V!

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Sandi (From CA) January 29, 2013

After our trip to Nigeraqua DH was requesting ceviche. Chose this one to try and how smart was that - it's great!! Fresh and with just the right amount of spices to tingle the taste buds. The only thing I did differant was add some chopped celery as we like that. This is a sure bet to go on my next company dinner. A true 5 stars

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Bonnie G #2 March 12, 2012

Awesome! One of our summer favorites. We add half of the amount a crab as shrimp - tops!

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Nancy Frances July 01, 2010

Delicous and so elegant! We loved these, and the citrus gives the flavour an unexpected depth. It's just an exceptional, refreshing dish! I'm going to serve these for my catering in tiny wine glasses as an appy, I know they will go wild for them!

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~Leslie~ July 16, 2009

This was very good, thx I will be making again!! : )

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Lisa316 July 12, 2009

excellent

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tmoss1965 June 17, 2009

This reciep was great! Very simple and easily put together. I definitely enjoyed this! I made this for Spring 2009 PAC. Thank you again for another great recipe!

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Laouli April 17, 2009

This was a big hit at my bunco party. I made it exactly like the recipe, except that I omitted the serrano chili because I didn't want to make it too spicy for my guests. It disappeared quickly and I got lots of requests for the recipe. I loved the idea of serving it in martini glasses. I didn't do that, as I was using it as a "salsa" for a group of guests - not individual servings. But sometime I'll definitely serve it that way. A fantastic recipe! I did halve the recipe and that worked fine I served it with the "hint of lime" Tostitos. That added a nice flavor.

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Julie F January 14, 2009

Had this served at a summer bbq as an appetizer and it ended up being the meal. Light, fresh, and tasty, the shrimp especially turned out perfectly and had sweet flavor of the fruit marinade with the crispness of the peppers and cucumbers mixed in. The guacamole (my favorite)topped the dish and made it especially yummy.

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Obag July 26, 2008
Shrimp Ceviche With Avocado