Does anyone have a really good recipe for ceviche?

Question

Preferably without the scallops.

Answer 1

INGREDIENTS:
3 lbs small raw shrimp, cleaned
4 large tomatoes, seeded and diced
6 limes, juiced
4 lemons, juiced
1 cup cilantro leaves, chopped
1 serrano chile, seeded and finely chopped
1/2 of a cucumber, peeled and diced
1 red onion, diced
salt and pepper to taste
3 tablespoons tomato sauce

PREPARATION:
Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 3 hours. The juice will "cook" the shrimp. Toss with remaining ingredients and refrigerate for one more hour or longer. Enjoy with tortilla chips or as a topper for grilled fish!

Answer 2

All you need is:
1. 2 lbs. Shark steak or tilapia kind of fish
2. lime juice (about 15-20 limes)
3. habanero chile or alike
4. one medium onion
5. Few cilnatro leaves (about quarter bunch) cut finely

You have to clean and cut the fish in little cubes 1/4" by 1/4"
Set the lime juice in a bowl/container with lid.
Add the onion cut in little cubes, and the habanero cut in tiny tiny pieces
Be sure to take the seeds otherwise it would be too spicy and just add about
half of the habanero, depending on you taste. Mix all the ingredients in the bowl
trying to mix it properly. Fish has to be completely covered with the lime juice.
The fish will "cook" with the acid of the lime juice. Leave it refrigerated the whole time.
It takes about 36 hours to be done.
Enjoy! Better if served with crackers ;-)

Answer 3

"Ocean Drive Ceviche" - 6 servings

MARINADE:
2 tsp. grated lime zest
2/3 cup freshly squeezed lime juice
1/4 cup rice vinegar
1 tbsp. sugar
1 1/2 tsp. sea salt
CEVICHE:
1/2 lb. very fresh medium shrimp; peeled and deveined
1/2 lb. "ridiculously" fresh skinless red snapper, halibut or mahimahi fillet, in 3/4" pieces
1 EACH small red and green bell peppers; seeded, finely diced
1 small red onion; finely diced
1 Scotch bonnet or habanero chile; seeded, finely minced
1 small, ripe mango; pitted, skin removed and diced (1 cup)
1/2 cup coarsely chopped cilantro
Boston Bibb lettuce leaves

GARNISHES (optional):
Sliced star fruit (carambola)
chopped cilantro and lime slices

1) MARINADE: In large glass bowl, combine all marinade ingredients.
2) CEVICHE: Bring saucepan of lightly salted water to a boil. Add shrimp; remove pan from heat. Let shrimp stand 45 seconds to 1 minute, until slightly firm and starting to turn opaque, but still raw in center. Remove immediately with wire-mesh strainer to bowl of ice-water; drain. Add shrimp to marinade with snapper, bell peppers, onion and chile; press down to submerge. Cover surface with plastic wrap; place small, heavy plate on top to keep seafood submerged. Refrigerate overnight, stirring a few times, until seafood is "cooked" and opaque throughout (can be made 2 days ahead).
3) Thirty minutes before serving, stir in mango and cilantro. To serve, line small plates with lettuce leaves; top with ceviche, and spoon some marinade over top. Garnish if desired.