Latin American flavours are all yours in ceviche, a lemony seafood salad. It can be served with plain chips as a meal or as an appetizer.
The acid in the lemon and lime juices actually 'cooks' the seafood. You can use a variety of seafood other than prawns and scallops, such as sea bass, octopus, crab, halibut and tuna.
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. - 18 Jan 2009 (Review from Allrecipes US | Canada)
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 - 24 Mar 2008 (Review from Allrecipes US | Canada)
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. - 13 Sep 2007 (Review from Allrecipes US | Canada)