Corvina Seviche is made the same way. Amount would be 6 – 8 fillets, skinned and cut into small pieces. You can substitute the type of fish (corvina...keep wishing): it should be a firm white fish, such as red snapper.
The amount of limes is going to depend on how juicy they are. You want the juice to cover the shrimp. Also, for the faint-hearted that don't want this hot—cut peppers into long strips. Keep tasting the lime juice as the shrimp marinate. When it tastes hot enough for you, take out the pepper strips.