No probs. I think I already shared some of that article somewhere, but I did some more work on it, which is here:

MARINADE: Prepare it in advance. For general purposes, that would involve squeezing a bunch of (key) limes (and maybe a lemon or two, to taste) into a good-sized container, then adding thinly-sliced red onions and thinly-sliced fresh peppers, as hot as you can stand. For me that's habaneros, for someone else that might be jalapeños, for someone else it might ghost peppers.

• Let that sit in the fridge at least a day to completely saturate the onion and chilis, as well as merge their flavors.
• In the meantime, try to find a local place that has tasty cilantro. I suspect growing conditions are the main factor in that, and I've found that some cilantro is almost flavorless, while some has more of that classic 'zest.' Note that if you're a sufferer of that cilantro-tastes-like-metal gene, then you'll have to skip it, but possibly you might enjoy a substitute; perhaps fresh basil or mint.
• Regardless of what you do next, you've just created a batch of a lovely garnish that you can add to loads of things... sort of a hot sauerkraut alternative, but fresher-tasting, and without the salt!
• When 'cooking,' put the seafood in a separate container and pour marinade to completely cover it. Always keep the main marinade container separate from the fish. Never re-use marinade, altho you can immediately enjoy used marinade as something called "leche de tigre" as a sort of cocktail.

SELECTING YOUR SEAFOOD. With many ceviches, a whitefish is used so as to create more of a low-key, uniform taste, but with many others, the sky's the limit.

• The KEY, though, is in the slicing-to-marinade-time. With the "average fish," let's say, if you slice it thinly, then it will only need ~5min of marinade time. If you slice it in to cubes (a popular method), then it will need to marinade longer.
• If a seafood marinades too long, then it will lose more of it's 'fresh' taste, so that's why it's good to stay in certain pocket of slicing-to-marinade-time, which of course requires experience.

FOOD SAFETY. Wild animals tend to be riddled with parasites, which is part of the reason why fires and cooking were such a major advancement for sapiens. The fact that we could cook / sanitize the animal flesh that we ate, plus make the veggies we ate safer to eat. Likewise with ceviche, it's important to find seafood that's first been deep-freezed, before selling. That's actually just standard practice for grocery stores, even if consumers never had a clue. But try to verify that with your seller, whenever possible.

• Note that parasites that affect fish are not necessarily the same ones that affect humans. Those are probably in the minority, I suppose. But always better to be safe than sorry.
• One other point of the citrus marinade & hot chilis is to successfully kill off any potential adult parasites, but it's the deep-freeze process that kills off their eggs.
• If one wanted to be ~100% certain to avoid any possible parasites, one could try out canned fish, like tuna or some other mild-ish seafood.

DISCLAIMER: The method above worked for me, but I'm not a long-time ceviche chef. I'm just someone from a certain area where good ceviche is appreciated. Therefore, I'd recommend looking over at least a couple other detailed ceviche recipes, comparing notes so as to understand all the possibilities.