This dish reminds me of the days of my childhood holidays when we were going to spend some days in Guadalajara. There my father ordered a large shrimp ceviche, which I always ended up eating, which my father would have to ask the waiter to serve us quickly with a new piece, because we already had fallen short of the sole plate.

In this article I present the recipe for the wonderful and special shrimp ceviche, with the best style of taste.
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Ingredients:
Half Kilo of fresh shrimp
Half Kilo of fish cut into medium pieces
1 / 2 cup lemon juice
1 large onion, chopped
2 cloves garlic, minced
1 / 4 green pepper, seeded and chopped
1 large ripe tomato, peeled and chopped
1 serrano chile, chopped
1 tablespoon soy sauce
1 lettuce washed and chopped
Salt and pepper
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Preparation for 4 persons:
Peel shrimp and cut them in half lengthwise, then devein and put them in a glass bowl with the fish into medium pieces. Bathe them with lemon juice and let marinate in the refrigerator for three hours. After that time, remove excess lemon and reserve in another bowl. Add all chopped vegetables except the lettuce. Add the chile and soy sauce, season with salt and pepper and leave in the refrigerator until serving. Cut the lettuce and place on individual plates, add the ceviche and separate into four portions over the lettuce. Enjoy this wonderful, fresh meal!
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Ceviche (also spelled cebiche or seviche) is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, coriander/cilantro, and pepper may also be added. Ceviche is usually accompanied by side dishes that complement its flavors such as sweet potato, lettuce, corn, or avocado.
As the dish is not cooked with heat, it must be prepared fresh to avoid the potential for food poisoning. The origin of ceviche is disputed. Possible origin sites for the dish include the western coast of north-central South America, or in Central America. Other coastal societies such as the Polynesian islands of the south Pacific are also attributed the invention of the plate.
The Spanish, who brought from Europe citrus fruits such as lime, could have also originated the plate with roots in Moorish cuisine. However, the most likely origin of the plate lies in the area of present-day Peru.
(quote: WIKIPEDIA)