Peel, devein and cut the shrimp completely in half down the middle. This helps in the citrus cooking process. Now place the shrimp in a sealable container and add in enough fresh squeezed lime juice to cover the shrimp. Mix in the lime juice and make sure it gets to all the shrimp, adding more lime juice if necessary. Place in the refrigerator for 24 hours.
After 24 hours, the shrimp should be cooked. At this point, the lime juice that was used is no longer suitable for our purpose, so squeeze out all the juice from the shrimp and discard, leaving only the shrimp. Place the shrimp back in the refrigerator.
Dice the cucumber, peppers and pineapple into small pieces. Mix together and refrigerate.
Add the sugar to some freshly squeezed lime juice and dissolve until you see a thin layer of sugar on the bottom of the mixture that won't dissolve completely. Squeeze in some orange juice to about half the amount of lime juice. Add in the fish sauce (about half the amount of the lime juice also). If using, add in finely chopped jalapenos depending on how spicy you like your ceviche. Mix well and add the citrus juices to cover all of the shrimp. Add half of the cucumber medley.
Garnish with the red onions and parsley. Enjoy with tortilla chips.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.