Ceviche is a Mexican marinade with lemon/lime juice.
Like I do for so many other marinades, I use the marinade either directly as a sauce or to prepare a derived sauce. The lime sauce is easiest to see in Pic4.
Depending how much juice there is, you might want to drain some or most of the liquid just before serving, and definitely when storing leftovers overnight. Vegetables don't keep very well in an acid bath.
Follow the links below to see the recipes.
Pic1: shrimp ceviche
Pic3: fruity shrimp ceviche