CEVICHE!

Yummy Ceviche!!!

(Feeds about 6-8 ppl)

Ingredients:

3 pounds medium uncooked Shrimp (deveined)

1 large Purple Onion

large bundle of Cilantro

5 large Limes

Garlic Salt
Chili Powder

5-6 large Roma Tomatoes

1 large Cucumber

Tostadas

Valentina Chile Sauce (optional)

Avacado (optional)

2 Jalepenos (optional)

Let get cookin! First place all of the raw (grey color) shrimp in a large pot and boil in water until shrimp turns pink. In the meantime you have tons of dicing to do. Unfortunately my slap chop busted, so yes, I had to spend every second of this chopping everything with the good ol cutting board and knife. I HIGHLY recommend that you use a chopper if you have one.

In a large bowl I squeeze all of the limes and putin about a tablespoon of garlic salt and a teaspoon of chili pepper (in the end you can add more to taste). Next I dice up all of the tomatoes and dump them in the bowl. You may have to hand dice the tomatoes however, because the skins can be too tough for the chopper blade to cut through. Next the horrid purple onion! This onion is stronger than your typical white and yellow onion. You have been warned! When I chop up the onion I usually do it next to the sink where I can open up the window, run cold water and stick a piece of bread in my mouth. The old Mexican wives' tale is, if you cry when cutting the onion, you must me jealous of someone. Next chop up the cilantro and toss in the bowl. Peel and chop up the cucumber. Fold all of the ingredients together. If you like avacado and jalepenos (the more seeds added, the spicier), now would be the time to dice them up and add them to the medley.

Your shrimp should be done... if not did you even turn on the stove?! This next part sorta is tedious and annoying, so grab your ipod and headphones - you're going to be here for a bit.

Before you ask, "Why didn't you just buy the precooked shrimp that is already peeled and ready to eat, Toinnett?" I am going to tell you why... not only do I like doing things the hard way, but it TASTES WAAAAAY BETTER! It has a fresher taste.

Drain out the hot water and refill the pot with cold water. You will now need to peel all of the shrimp. Once all peeled I chop each shrimp into 3 pieces. Once they are all peeled and chopped, add to the mixture. Taste and add more garlic salt if needed.

Serve the ceviche on top of tostadas and enjoy!!!

P.S. A great Mexican beverage to go with this is Sangria Senorial found in the Mexican isle of your local grocery store.