I use a fairly basic recipe for ceviche, but I don't use shrimp in it.
When I'm doing shrimp, I pickle them in a mixture of quality oil, vinegar, big slices of red onion, and lots of spice. I think my original recipe came from Charleston Receipts.
For ceviche, I usually use crabmeat (pick it for shells first), and mix it in a glass bowl with fresh squeezed lime or lemon juice, lots of finely diced onion, and some white pepper. Let it sit until the crab "cooks", usually a couple of hours. Great on crackers.
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