Shrimp Ceviche

Ingredients

 * 2 lbs. Shrimp (peeled and deveined)
 * 1 1/2 dozen limes
 * 1 medium Onion (chopped)
 * 1 red bell pepper (chopped finely)
 * 2-3 jalapeno or habenero peppers (chopped finely)
 * 6-8 tbsp. parsley and/or cilantro (chopped)
 * YiiiEiiii Chombo sauce (or a purchased Habanero pepper sauce)

Directions
Chop Shrimp into about 4-5 pieces depending on what size you bought Add Shrimp, onions, red pepper, jalapenos, and parsley and/or cilantro to bowl.
 * 1) Squeeze limes and pour juice into a glass bowl or pan (no metal!!)
 * 1) Let this mixture sit on kitchen counter for up to 2 hours. Then refrigerate. This is done when the Shrimp are pink and opaque.
 * 2) Before serving, taste for hotness. If not hot enough for you, add a few drops of pepper Sauce.
 * 3) Serve with Saltine Crackers.
 * 4) Note: Corvina Seviche is made the same way. Amount would be 6-8 fillets, skinned and cut into small pieces. You can substitute the type of fish (corvina...keep wishing): it should be a firm white fish, such as red Snapper.
 * 5) Note: The amount of limes is going to depend on how juicy they are. You want the juice to cover the Shrimp. Also, for the faint-hearted that don't want this hot--cut peppers into long strips. Keep tasting the lime juice as the Shrimp marinate. When it tastes hot enough for you, take out the pepper strips.