Red Hook Ceviche

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Please stop critiquing a recipe before you even attempt to make it?why on earth would anyone give a recipe only 2 stars if they have not even made it yet? Goggle your question about cooking fish in citrus instead of bringing the chef?s overall rating down with your lack of experience!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The ingredients in this recipe are right up my ally, but.... do you have to use scallops in this recipe? I just can't get past not cooking them. I will try it if it is a must, but wondered if it is just as wonderful omitting the scallops.
Michelle
Atlanta, GA

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ceviche that makes my folks think i'm it. thanks for this great recip,I will use tihs for a very long time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've had ceviche at restaurants before but this was my first time actually making it. My husband is Mexican so I'm trying to learn to make the foods he ate as he grew up. This recipe is fairly easy. I doubled the recipe and the hardest part was trying to squeeze the juice out of many limes and lemons to make 2 cups total. Whew! I let the ingredients marinate in a gallon zip lock bag overnight.

I served the ceviche on tostadas with a bit of mayo spread on the tostado first, topped with avocados. Both my mother in law and my husband said this was the best ceviche they've ever had. It was a huge hit and I admit it was very good. My husband's been asking me to make it every day since so I will be going to the store after work to grab more ingredients.

Thanks Sunny! This recipe is definitely a keeper! :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have the same question as the first Person. Do you cook the scallops and if so how?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

You don't cook the scallops -- they "cook" in the citrus marinade. That's what Ceviche is.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

do you cook the scallops first or do you eat them raw?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was looking for a really easy and flavorful ceviche to make this summer and I definitely found it. This recipe is really easy to make and you can add other items like red bell pepper. The shrimp and scallops can be exchange for fish like cod or lemon sole. If you use the fish you need to let it marinate for longer than 2 hrs.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am Peruvian so when I heard Sunny was doin ceviche I was like no way! I cooked it my way and then her way. Very good but i luv my ceviche more but the ceviche Sunny does is also a winner for me. Luv how she used heat and toned down the acidity of the lime and lemon w/ sugar.