Red Hook Ceviche

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THIS IS MY GO TO CEVICHE, SOMETIMES I DO A LITTLE PERUVIAN THING WITH SWEET POTATOES ETC. OR MEXICAN WITH AVACODES. IT WILL ADAPT TO EVERYTHING. BUT EVEN JUST AS IT IS ...IS GREAT. SOMETIMES I JUST DO THE SCALLOPS AND NO SHRIMP. ALSO VERY GOOD. SUNNY HIT IT RIGHT ON WITH THIS BECAUSE IT IS SO ADAPTABLE. THANKS SUNNY. LOVE YOUR RECIPES.

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Delicous and refereshing, this is my favorite ceviche recipe.

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Easy, delicious, and fun!

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I'd never had ceviche before. But this recipe has made me want to have it anywhere I go. It was wonderful and super easy!

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I had ate Ceviche in resturant in KC and loved it. Without having the recipe I tried to make this. I used a mild white fish and jumbo shrimps. I seasoned the fish with garlic salt and pepper. I sauteed the fish in 2 tbps. of olive oil and removed it from the skillet. I added the shrimps and cooked until tender and done. I made pico degillo and added to the chopped fish and shrimp and then poured fresh lime juice over it (the lime juice really makes this dish. It was equally as good as the one in the resturant.

I would recommend to cook the fish if you are leery about eating raw fish.
Very good. Kay, from Gravois Mills, Mo.(Lake of the Orzarks

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I was nervous about the whole raw fish thing (i didnt understand what to with/and happened to the scallops until i did some research but it was great. I took it to work and gave it some coworkers to taste it first (lol and they raved about it. Then I dived in and wished I hadnt given so mucing forward to making more.

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This was my first attempt at ceviche, so I was very nervous about how it would turn out, but it was AMAZING! My grocery store did not have fresh scallops so I ended up using frozen shrimp and scallops and I do not think it affected the flavor at all. I often get ceviche at mexican restaurants and my husband does not usualy like it, but he ate this for dinner and loved it. I did add some avacado before serving it and I really think it rounded it out. I would also like to serve it with chips when I do it next time. LOVE this ceviche.
PS- it was better after marinating it overnight

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Don't "yell" at people wanting more information -- complain to the Food Network for not allowing people NOT to rate a recipe when they want more information or clarification.
I agree, in theory, that folks can find out about the basics of ceviche (or anything else elsewhere, but they should have the option of asking other cooks who are using Food Network recipes.
Not their fault -- but Food Network's -- that the site requires one to rate a recipe.

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I WILL MAKE THIS AGAIN & AGAIN FOREVER! EVEN THE MOST PICKY EATERS I KNOW LOVED THIS RECIPE. ive never eaten or made ceviche before, but ive heard so much about it, and saw Sunny make this on Cooking For Real, i decided to give it a try. Let me tell you, this was so simple, so Delicious, i kept going back for more and more! (i shoulda made a double batch because it was gone before i knew it. The scallops were cooked to perfection by the citrus. At first bite, it was a little too tart & sour, but the sugar balances it out fabulously. the jalapeno was barely noticable, just a hint of a "sweet heat", i should have added more because i love things spicy! OMG! i cant say enough good things about this ceviche. People think im a genius, but its all thanks to Sunny Anderson & Red Hook Brooklyn. Follow this recipe, and you wont be disappointed.
ps. i agree with Rachael from Charlotte, NC below.

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the scallops needed to cook much longer in the citrus, needed some more classic ingredients to the recipe