[Rusty Heap]

Ceviche' is an art form in itself.

I don't like to use the mini-salad sized Oregon shrimp meat as it's already precooked.

Use ~16-20 count prawns instead, and peel the shell then cross cut into dime size pieces.

Use a blend of prawns and fish, then I do not use tomatoes or bell peppers (too sweet for my taste), but more a Mexican style with heavy squeeze of fresh lime, cilantro, onion...........almost more a Pico Del Gayo chunky salsa blend of ingredients. Don't let it cook in the lime juice too long, you CAN over-cook it. Maybe 15-20 minutes, 30 minutes max, drain the excess liquid and serve in clean bowl.

Angela you're making a serious Ceviche' craving in mah tummy! THANKS for sharing!