Tortilla or plantain chips or scoop sized pieces of lettuce such as bibb or butter
Instructions
Cut the shrimp into ¼-inch dice. Place in a medium bowl.
Add the lime juice, honey, bell pepper, and red onion and toss to combine well. Marinate in the fridge for at least 4 hours and up to 24, tossing when you have a chance.
Just before serving gently stir in the avocado, cilantro or parsley and hot sauce. Season with salt and pepper to taste, and serve chilled in small bowls, or with chips, or on lettuce.
Notes
When fish or seafood get marinated in something acidic, the acid in the marinade “cooks” the fish. The acid in the lime juice denatures the proteins in the shrimp in the same way that they break down when they are heated. So, in essence, the lime juice is in fact “cooking” the fish, only without heat.
Ceviche is best eaten between 4 and 24 hours after making. Keep ceviche in the fridge when marinating. Also, keep leftover ceviche refrigerated. Ceviche is best eaten within 48 hours of making.
However, the texture of ceviche will change as it sits in the acidic marinade, first with the seafood becoming firmer, and then after about 24 hours, the acid in the lime juice with start to break down the shrimp, and it will start to become mealy after a couple of days.