Ceviche and crackers

I guess it's not possible for me to make this in small amount. I get carried away at the fish counter then POW I end up with gallons. I have no judgement, it all seems so reasonable at the purchasing stage. Diluted with water, eight limes was insufficient acid for this amount. The next morning the pieces were barely transformed, as pictured above, the tuna still red, the shrimp little changed. I added three more limes and three lemons then put the pressure on. Now it's all vacuum sealed in wide-mouth quart size mason jars. There are six of them. I left one open with no pressure so I can get to it.

The crackers were made just for this. I'm getting really good at cracker making. This batch has a bag of processed mass-produced pre-shredded cheese I desperately needed to get rid of (It was purchased a month ago for something else but never used). I learned to make the dough on the wet side. It rolls out much more easily and it doesn't affect the result. I prepared crushed black pepper, sea-salt, coriander, and cayenne pepper and sprinkled it over the rolled out dough. Pressed it in. Nice touches, all of that, the cheese and the spices. These crackers are addictive. I'm well on my way to mastering the art of designer crackers. I intend to make boxes of them and bring them as little food-offerings to other people's parties.