Ceviche.

What you need;
- 1 large (I use white) onion, diced
- 6- 7 roma tomatoes, diced
- 2 bundles of cilantro
- A nice heaping handful of cumin
- Garlic (pre diced in a jar)
- The juice of 4 good sized limes (our store didn't have many good limes, so we subbed for 2 lemons and 2 limes)
- 1- 2 bags of frozen shrimp (try to find the ones with the tails already removed so it's less work for you), thawed and cleaned

What to do;
- After you have diced your onion, tomatoes, and cilantro; put them in a large bowl and stir around to make sure you have an equal amount of colors

- Add your garlic (it is mostly by taste, but start out with a couple spoonfuls). Then add your cumin (my great aunt taught me this recipe, and according to her measurements 'if you think you have enough cumin, you don't... add more!')
- Add your shrimp to the bowl
- Slice your limes in half, squeeze the lime halves (the juice 'cooks' the shrimp)
- Stir, cover, and allow it to chill in your fridge

How to bake your chips;
- (1 tortilla makes 8 chips) Place your triangles on a greased cookie sheet, lightly spray each with a spray oil (we have butter flavor on hand in our cupboard at all times), sprinkle garlic salt/ plain salt over each triangle
- Bake in a 350 degree, preheated oven, for 6- 7 minutes (oven temps and times may vary. Our old oven was set at 325 degrees and we cooked them for 5 minutes, so test it out. You know your oven)

- Take out and stir your salsa, enjoy!