Mexican Ceviche

From: Kristi Waterworth

On May 9, 2008

I'm not 100% sure I made it right, but I followed all the directions. My fish was really, really wet... inside, like a sponge. It was bad for us. I picked out the fish and now we're calling it fancy pico. Might have turned out differently with shrimp or scallops, but the recipe called for fish, so we used fish.

From: tamasita

On May 7, 2008

YUMMY! I made it for our family's cinco de mayo dinner. There were 15 people, but I only doubled it because I figured the kids wouldn't eat it and we'd just use it as a dip for tortilla chips! OOPS...I should have doubled my double batch! I think my father in law ate 3 bowls full and was grumpy when mother in law cut him off! This is gonna be a definite regular in our family!!! I did it as written(using 1 pound of scallops and 1 pound of shrimp) except I added a chopped cucumber and omitted the hot sauce.

From: C in PA

On May 9, 2005

Absolutely fantastic! I used a lb of shrimp instead of the fish, and really simplified the recipe so as not to drown out the taste of the shrimp. I did not use the additional 2 tbsp cilantro listed at the end, nor the white vinegar. This was definitely that talk of the Cinco de Mayo party, and everyone commented on just how "fresh tasting" it was. This will definitely be a repeat!

From: ratherbeswimmin'

On May 2, 2003

This recipe is worth 10 million stars. My husband and I love seviche/ceviche and your recipe has us captivated. I used 5 large limes which provided plenty of juice. I used a mixture of red snapper and sea bass. Two jalapenos made it plenty hot. I served it on lettuce lined plates and it was a perfect supper for us. Bless you for sharing your recipe.