1bag of 36frozen shrimp, thawed, dried, and diced—see my comments above. You could also make it with fish, we've used wild caught mahi-mahi. Here's more on which fish to use: "Most fish works for ceviche, but the best kinds are semi-firm white-fleshed ocean fish like sea bass, striped bass, grouper, sole or flounder. Stay away from oily fish like mackerel, sardines, tuna, bluefish or jack. Freshwater fish like trout or catfish don’t really work either". Source. And this link shows how long you need to "cook" the fish before eating.
2-3organic celery stalks, finely diced--celery is on the “Dirty Dozen” list of produce most sprayed with cancer-causing pesticides
1organic red pepper, finely diced--about the same size as the celery (peppers are also on that list)
1bunch of cilantro, chopped
1tomato, chopped
1small sweet onion, chopped or a few green onions
1jalepeno if you like a little bite, chopped finely
1/2teaspoonof a chili-lime seasoning like this one--make sure the ingredients are all recognizable
A pinch or two of palm sugar--this just gives it a touch of sweet with the citrus and the salt and tastes so good, BUT that's not even needed if you add oranges and mangos!
Instructions
Mix it all together and marinate 20-30 minutes up to a few hours (see note on fish above). Taste-test to see if it needs more sea salt or seasonings.
Eat it plain or serve as a dip with organic tortilla chips.
When we made it with mahi-mahi (from Trader Joes) I marinated it in lime juice just long enough to whiten the outside, but you may want to marinate longer.