Welcome back! Today, we have a refreshing summer dish: ceviche. This dish features raw fish or shrimp, but it is just as enjoyable with cooked seafood. It originates from Peru, where it's actually the national dish, though the roots of the technique in which the fish is cooked still comes from Spain. This technique is really interesting; it involves bathing the seafood in citrus juice so the acids make the fish look like it's cooked when it's really not. Different regions across Latin America use their different regional ingredients to prepare this recipe in different ways; this version that we have is just our own and you can edit it to add some other things that you want. Shrimp Ceviche Makes 4 servings Ingredients: 12 ounces raw shrimp, peeled and deveined Juice from about 3 lemons/limes 1/2 cup tomatoes 1/4 cup red onion 1 avocado A little jalapeno Cilantro Salt and pepper to taste Optional: cucumber, jicama, etc. Directions: If you do not want to eat the shrimp raw: ...