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Cooking raw seafoods in lime. This dish is one of our favorites!For the full video:youtu.be/yod0q4hiz6Y

Ceviche originated from the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices. For those that are intimidated by this method, use cooked shrimp and eliminate the marinating process. This dish has a slight orange-citrus taste and is great on warm summer days, since it's refrigerated prior to serving.

In this recipe, shrimps are marinated in lime, lemon & orange juice then tossed with cilantro and tomato.

I usually use scallops but all I had was crab. So happy for that misfortune. The sweetness of the crab meat really lends well accompanied with the heat of the habanero and serrano. Enjoy! #worldonaplate #mymexican

I find people add to much to their ceviche. This is simple and it is authentic. Ceviche should not be pre cooked. The acid in the lime juice cooks it that is what makes it a Ceviche. It can be made with fish but my family has always done it with shrimp.

Ceviche is a dish that is seen in Mexico generally prepared with seafood, or in more modern interpretations, ground beef. The seafood or meat is marinated in citrus juice until 'cooked' thoroughly. The ceviche is then mixed with a blend of diced vegetables and seasonings, all served over a crunchy tostada. The problem with many vegetarian interpretations of this dish is that the ingredients used don't pack in enough flavor. You want this to taste like more than a simple pico de gallo. Our recipe uses black-eyed peas, which provides it's own unique tastiness!

This is the side of the South you'll want to put in your mouth! Perfect for the start of football season! This recipe will present an extra spicy - 10 pound bowl of chilled, crispy, colorful, seafood & vegetable goodness that's sure to please! Especially if served with fresh crackers and ice cold Mexican beer.For best results - use only the freshest, most firm, chilled vegetables, seafood and juices you can find. It really does make the difference! Feel free to use raw or pre-steamed seafoods if you'd like. If using raw, know the heavy citrus juices will cook your raw seafood within an hour.

This crazy delicious, extra spicy, ice cold ceviche recipe is brought to you by the talented tiny fingers and creative minds of five crazy 6 year olds! I tell ya. It's nuts how these students of mine can handle this type of heat! So, RESPECT!!!!!!!P.S., if opting for fresh avocado slices - add them just prior to serving or to the side. Otherwise, you'll end up with a terribly murky ceviche.

This is an invention of mine. I have combine some flavors of my country which is Honduras, in the north coast of Honduras they use coconut in many recipes but they haven't integrated in the local ceviche and I like both so I mix them all.

So yumm...I have picked up on this recipe from my suegra (MIL), she used to make this for me when I was pregnant. It's a hit in our home, as well as if I make this the night before, and take it to a family gathering the next day, I have recieved Alot of compliments on this dish, and people come back for another round of it. My husband and our boys devour it. You could add anything you want to it. A recipe that is very simple, easy to make, and serves many. We usually eat alot of it and extend it to the next few days. So I usually double my ingredients. **All ingredients are optional, or could be substituted for something else to your preference.**