Coming from Miami, Florida I’ve had the chance to eat many different kinds of ceviche, Peruvian, Ecuadorian, Cuban, Mexican and many variations. I absolutely love the brinyness, brightness and textures of this refreshing dish. Even if you can’t get fresh shrimp a good frozen substitute will still be good. Play with this recipe. Add scallops, avocadoes if you love them like I do, toasted coconut, calamari, scallops . . . you get the idea. Just grab a glass of wine (Albarino works great) or a cold beer and you’re all set.