Javi's Really Real Mexican Ceviche

Javi's Really Real Mexican Ceviche

70
JAVI19 0

"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."

Ingredients

1 h 15 m servings 204 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 253 mg
  • 84%
  • Sodium:
  • 859 mg
  • 34%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

70
  1. 93 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...