Ingredients:

Mexican side dishes to make and enjoy at home.

Classic Guacamole

3 avocados, ripe

½ small yellow onion, finely diced

2 Roma tomatoes, diced

3 tablespoons finely chopped fresh cilantro

1 jalapeno pepper, seeds removed and finely diced

2 garlic cloves, minced

1 lime, juiced

½ teaspoon sea salt

Instructions:

Slice the avocados in half, remove the pit, and scoop into a mixing bowl.

Mash the avocado with a fork and make it as chunky or smooth as you’d like.

Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.

Serve the guacamole with tortilla chips.

Classic Pico de Gallo

1 cup onion, chopped

1 medium jalapeño, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

¼ cup lime juice

¾ teaspoon fine sea salt, more to taste

4 large ripe tomatoes, chopped

½ cup finely chopped fresh cilantro

In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Authentic Mexican Shrimp Ceviche

16 ounces raw shrimp, peeled and deveined

1 cup lime juice

½ red onion, diced

1 tomato, diced

1 jalapeño, diced

½ cup chopped cilantro

Pinch of salt and pepper

Directions:

Chop shrimp into small pieces then combine with lime juice in a large bowl. Mix the shrimp well, and cover and refrigerate the bowl for 1 hour, or until the shrimp have turned pink.

Add the red onion, diced tomato, diced jalapeño, cilantro, salt, and pepper to the bowl and mix well.

Serve the ceviche with tortilla chips and hot sauce, or however you want!

You can also toss in cucumber and avocado and serve (if desired you can strain off some of the juices). It’s delicious with tortilla chips or over tostada shells.

Enjoy!