Mexican Shrimp Ceviche

This version of ceviche was taught to me by my Mexican American friend while we were living in Thailand. She taught me many wonderful dishes but I think this is the one I've made the most as it is fresh and delicious and one of those dishes you crave.

Ceviche involves "cooking" the fish or shellfish by marinating it in an acidic juice. Combinations of lime, lemon and orange are most commonly used. In this recipe I use lime juice but you could combine it with some lemon as well.

The shrimp need to be cut into small pieces and then completely covered in the lime juice. I leave it for a few hours and give it a stir once in a while. They should pink through before serving.

If you want to swank it up a little, you can make some phyllo cups and serve the ceviche this way or an easier route would be to use tortilla cups.