Ceviche

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I followed this recipe to a 'T,' and two hours after putting it into the refrigerator, I took it out to see how it was doing and it was completely bland. The only thing I could taste was the spiciness of the chile, so I had to go in and triple the amount of vegetables and liquids used for this recipe. Afterwards, I have to say it turned out 'okay,' but I wouldn't say this was the best ceviche I have had. I used red snapper if anyone is curious.

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Incredibly good! I had two problems: 1 pregnant and 2 living in Kansas that led me to alter the recipe for my needs. I used chopped, pre-cooked cocktail shrimp in place of fish since I was afraid nothing I could find would be sushi grade and I couldn't take the chance since I was pregnant. It still tasted wonderful and was devoured by everyone. I could only imagine how great it would be if prepared properly!

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I have been on an international quest for the best tasting ceviche and I believe this is it!
Having made Peruvian, Ecuadorean, Chilean, Puerto Rican, Dominican, Panamanian and Mexican versions, including some coveted recipes from professional fishing captains, this combination is near perfect.
My husband, who believes that there are much better things to eat than raw fish, actually thinks Emeril's version is wonderful.
Do serve it in a martini glass; it make a beautiful presentation.
Buon appetito!

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Very simple. You can put it together a few hours ahead of time and plate it when you are ready. It might not be a true "ceviche" but it is tasty. It was a huge hit as an appetizer for a fish taco fiesta. It is easy to play around and substitute ingredients. Be careful with the onion - some people do not care for the raw onion taste.

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This was a very nice VERSION of ceviche. Patty, you're obviously hispanic and know what you're talking about, BUT there are many countries that make ceviche SO there are many different versions. I know you're hispanic because you said lemon.....lime/lemon same to hispanic. ALso said culantro, which tastes almost excactly like cilantro, but is actually a version of the herb that grows in central (and maybe south America. Thank you though for your input.

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I ended up going to a favorite local sushi restaurant and ordering several orders of seared Albacore Tuna sashimi for the one pound of white fish the recipe calls for since I didn't have much luck at the local fish market for sushi grade filets. I also bought a bag of frozen cooked jumbo shrimp and added a half pound to this recipe, cut into 1/4 inch pieces- the same size as the fish pieces. Other than that, followed this recipe exactly (I didn't increase the other ingredients because I didn't think it was necessary. I kept it in the fridge overnight to meld the flavors together thoroughly and then that morning added the olive oil, salt and cilantro. I put the mixture back in the fridge for the rest of the day and about half an hour before my guests arrived pulled it out to serve at room temperature with fried plantains strips that I purchased from Trader Joe's. Delicious! Everyone raved about it and there wasn't a scrap leftover. With the extra half pound of shrimp, the serving portions were a bit larger and filled the martini glass completely, making this dish quite filling. We could have just had dessert and called it a night! I have never made ceviche before, but this was very simple and had great flavor. This recipe would be perfect for a hot summer night dinner paired with a crisp Sauvignon Blanc.

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I really enjoyed this version, but I'm sorry to say that Patty is right: traditional south american ceviche is made the way she describes. Anyway, this one's great, though I change some quantities and like adding other ingredients sometimes, like sliced olives (kalamatas, shrimp, etc., plus some avocado on the side.

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This is an excellent ceviche recipe! I also used sushi-grade yellow tuna and I blanched some shrimp in a broth of carrots, onion and celery and used those as well. For an awesome spicy kick I added a tbsp of chipotle in adobo sauce. OMG! HEAVEN!

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Wow Patty from MO, not only is your spelling terrible, but your knowledge of Ceviche is even worse! This is a very traditional version of Ceviche, I don't know where you grew up. This is a fantastic lunch, or 1st course for a summertime BBQ. I used some fresh Florida snapper we caught & made it on the boat while we were still fishing. Everyone, including the deck hands said it was the best ceviche they ever ate!

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Citrusy and traditional