Javi's Really Real Mexican Ceviche

70 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m
JAVI19
Recipe by  JAVI19

“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

Adjust Servings

Original recipe yields 12 servings

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Directions

  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.

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Reviews (70)

Rate This Recipe
gerber
134

gerber

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 fully finished since everything else was already added. This recipe might work if you get pre-cooked seafood, but if you don't then you have to soak the seafood overnight in just lime juice before adding everything else. The 1 hour is very misleading and inaccurate.

Natalie Ercolini
116

Natalie Ercolini

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 lbs shrimp (4 seemed Way too much), 2 cucumber, 1 lb immitation crab (instead of scallops), and 1 large onion. This made so much that I had a hard time finding a bowl to hold it. It was hit at our feast and everyone had some; as well many went for seconds. I still had nearly half a bowl of leftovers! (which is fine by me :)

kxo
90

kxo

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), but kept the veggies the same. To facilitate eating with chips, I chopped up the fish to about the size of a fingernail. We ate this with globs of sour cream and guacamole, and some people even took some home. I made wraps out of the leftovers for lunch and dinner today, and I still have leftovers! This serves waaaay more people than I was expecting. The only problem is that it isn't as good the next day.

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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