I am a sushi chef and on one of our recent orders I somehow ended up with too many cases of sweet shrimp (ama-ebi) and I was looking to utilize them in a weekend feature. I prepared a dish tonight which consisted of pan seared talapia (seasoned with a touch of cumin) over a sweet shrimp and roasted bell pepper ceviche. I have never really played around with ceviche much but I do not want it to seem like overkill pairing a shrimp ceviche with talapia but when I tasted the dish I really enjoyed it but I am more worried about the customers satisfaction. I wanted to do something fresh and colorfull to ease off this harsh Wisconsin winter now that spring is just around the corner. Any thoughts or advice would great.