I have made this recipes three times and received rave reviews each time. The balance of the acid and saltiness is perfect, and the textural contrast makes for a perfect ceviche. MUCH better than standard restaurant ceviche. The pickled jalapenos can also be homemade, but are a must. I highly recommend this dish to please guests but keep the kitchen tidy. One of the few recipes you should follow to the letter.
FosterSanDiego Posted: 08/22/10
JustSomeGuy Posted: 09/01/12
Only make this recipe if you are OK never having as good of Ceviche anywhere else, ever again. This will turn into *that* recipe by which all other Ceviche is judged against. I've made this now dozens of times since I saw the recipe in 2007. Every time I've made it, I've had to have copies of the recipe ready to give to guests. They in turn come to the same conclusion that this is It. There really isn't much more I can say.