Culture Kitchen: México

Ingredients:

·  1lb raw shrimp peeled & deveined (not frozen, if frozen, defrost the night before)

·  2 Cucumbers

·  6 Roma tomatoes

·  1-2 Jalapenos (more or less for spice)

·  1 Red onion

·  1 Bunch Cilantro

·  12 Limes (need to be juiced this can be done prior to save time or during, I use a manual hand juicer, but electric, lime squeezer or other methods work as well)

·  Salt & pepper to taste

Optional:

·  tostada shells for serving

·  Tajin to taste

·  Mayonnaise

·  Tapatio hot sauce

·  Avocado 1-2

·  Clamato or water to dilute the lime juice (Clamato if you prefer the extra tomato taste)

Supplies:

·  Cutting Board

·  Knife

·  Juicer, lime squeezer or hands

·  Large bowl with lid or foil/plastic to cover

Raw shrimp is preferred, as the shrimp cooks in the lime juice, but if trying to make this vegetarian or vegan friendly cauliflower cut into pieces will work as a 1:1 substitute for the shrimp. If they do not care for shrimp this recipe can be made with shredded crab as well. Recipe can also be cut in half or doubled to make more or less.