Group 2 - Day 6: Expanding Our Food Horizons

Squares completed: 10.

After working frantically all day on Wednesday we were all tired and paced ourselves a bit more today. Fortunately we had some fantastic food to keep us going throughout the day.

We started off the day with Daliah's delicious jelly stuffed french toast and the final coffee blend. Needless to say, all of us devoured our breakfast.

The day continued on as usual. Work, soda break, work, lunch, work. Erin did get a chance to observe the ladies working in the feeding center. Cooking over an open flame definitely takes skills. We finished the day strong with 10 complete squares.

After the hard day at work Jamie taught Erin how to make his famous ceviche. They were allowed to use the kitchen at the hotel and made friends with the chef.

We had to disinfect all of the tomatoes, limes, avocados and herbs in a water/disinfectant solution for at least 30 seconds.

Erin and Jamie served the ceviche with dinner. Since we made a large portion I'm not sure how many of each thing you will need to make your. You can adjust each ingredient to your liking, but the chef at the hotel did tell us not too much tomato or onion. It's not supposed to be like a salsa.

Interested in trying to make your own Guatemalan ceviche?

These are the things you'll need:

• 3-4 medium Tomatoes
• 3-4 Limes
• 2 Red & 1 White Onions
• 2 lbs Jumbo Shrimp, Peeled & Devined (or other seafood)*
• 1 Bunch Cilantro
• Salt & Pepper to taste
• about 1/4 cup Ketchup
• 2 tbsp Worcestershire Sauce
• 1-2 tsp Soy Sauce
• 2 Avocados
• V8 or Tomato Juice (optional - depends on how much more liquid you need)

*About 1 lb shrimp in the ceviche is enough for 4 people.

Directions:

1. Finely dice the tomatoes, onions, and cilantro. Combine in a large bowl.
2. Dunk the shrimp in boiling water for 1 minute. Remove then cut into 3 pieces. Cool and stir into the bowl - mix together well.
3. Juice the limes into the shrimp mixture. Add some salt and pepper, ketchup, worcestershire sauce and soy sauce. Stir everything together until 1 homogenous mixture. It should seem like a good balance of shrimp to onion to tomato ratio. No too salsa-ish but not overwhelmingly fully of shrimp. This is the point when you can add tomato juice if you need it. You don't want it to be too soupy, but it should be full of tomato flavor.
4. Finely dice the avocados and stir into the ceviche. Serve immediately with chips or eat by the spoonful.