No ImageShrimp Ceviche

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  1. Brooke

    This needs SALT. You will overdo on acid without salt to balance.

    xxxxxyyyyy

  2. David

    I make this for all my bbq’s, everyone loves it

    xxxxxyyyyy

  3. wendy

    Tegen-shell fish are prone to Vibrio bacteria (not so much Salmonella) and it is one bacteria that is increasing. It doesn’t take many of this bacteria to be fatal particularly people at risk such as elders, toddlers and those that are immune compromised. If you know your audience-no problem but for a large group or variety of guests, I suggest err on safety and cook for a minute.

  4. Elizabeth

    I’ve love this stuff! My mom used to make this during summer for me as a kid. I got curious to see ppls different versions. This one was the closest. Only difference is that I also add imitation crab like my mom used to. My mom used to add grounded fish (I think tilapia) that she would marinate in lemon juice all night. I don’t bc I want it now. oh and I added ketchup. Yum. I made enough for leftovers.I actually can’t wait for lunch tomorrow.
    Oh and someone mentioned it was too salty. In case it’s not clear, u add water to a pot, salt the water, boil, throw shrimp in, a couple minutes stir remove shrimp from water. Perfect. Mmm. Too bad I’m not a late night eater bc that’s exactly what is b having right now. It’s so good and refreshing.

    xxxxxyyyyy

  5. Julia

    This recipe has entirely too much salt. I put in about 1.25 tbs of salt and it was way too much.

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