Shrimp+Ceviche

====Ceviche  is a seafood dish popular in the coastal regions of Mexico, Ecuador, Colombia, Chile and Perú and other parts of Latin America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. ====

The raw fish and shrimp is "cured"
====The salt in the “cure” (a mix of salt, sugar, herbs, spices, and citrus zest) draws out moisture, transforming the texture and color of the seafood. The seafood also absorbs all the flavors of the cure as it sits. ====

** 8. What should you do to the lime before cutting and juicing it? **
Remember to roll the lime to release the juices before slicing in half to juice

**11.Why is it important not to add the avocado until right before serving?**
Remember to wait until Day 2 to cut and chop the avocado to keep oxidation from browning the avocado before serving.

**Day 1:** Prepare ceviche and refrigerate
- Prepare dishes to serve to the entire class - Assist other groups with food prep and clean-up - Work on assignment provided by the teacher as you wait
 * Day 2:** Chop and add the avocado