Preparation was easy. Left out the cucumber as I didn't have any same with the orange juice. I tablespoon of red wine vinegar substituted instead. The TASTE is great! I'd recommend this to anyone who likes knife work!
Awesome I've made this a total of 3 times so far. The 3rd time I took it to work for a potluck and everyone ate it all. They loved it and requested I bring it again. It's really good. I just have sensitive skin so I have to wear gloves when handling the citrus and most especially the chiles. Pros: Tasty Light satisfying fresh Cons: None
Absolutely delicious! This is one of my favorite recipes! It's light and healthy and absolutely delicious! I tend to use the pre-cooked small shrimp from the grocery store freezer because it's usually the least expensive option. I just defrost them in cold water and drain. It's a bit time consuming with all the dicing but absolutely worth it!! I would recommend cutting the oil just a bit. It always comes out a little too oily when I use the full amount. It's delicious either way!
Fixed this as an appetizer on Father's Day. I used only 1 tablespoon of salt to cook the shrimp and added only 1 tablespoon of olive oil at the end. We LOVED it. Very light and refreshing on a hot summer afternoon. This recipe will definitely be one that I go to often Great for a crowd and holds up well.
We had our 10 year Galveston Beach get-a-way reunion. I made this to accompany one of our evening meals. It was a big hit with everyone. Loved the blend of flavors. The colorful dish was beautiful and added appeal to the table. Will make this again.
Will make again! This is absolutely delicious! Next time I will add more of the chilis. Let me give you the best tip of your life use a tostada spread on a thin layer of sour cream on it then distribute the cebiche on the tostada. It is so flavorful I love this I will make it again for sure??