Ceviche and Chicken Salad

These are probably two of my favorite Mexican dishes. I usually make them if we're going to have a large party, during the summer as fresh dishes, and for camping since they can sit in the cooler. They are easy enough, cheap, and so delicious.

Ingredients:

FOR THE CEVICHE

• 4 Cucumbers

• 6 Roma Tomatoes

• 1 Purple Onion

• 1 Bush of Cilantro

• 10 Limes

• 3 (2 Lb.) Bags of Medium Frozen Raw Shrimp

• 2 (16 oz.) Things of Imitation Crab

• 6 Avocados

• Bag of Tostadas/Tortilla Chips

FOR THE CHICKEN SALAD

• 6 Chicken Breasts

• Salt

• Pepper

• 8 Russet Potatoes

• 1 Can of Peas

• 4 Large Carrots (or 1 Can of Carrots)

• 1 Jar of Mayo

• Bag of Tostadas/Tortilla Chips

Instructions:

FOR THE CEVICHE

1. Start by boiling a pot of water and then adding in all of the shrimp.

2. As it cooks, dice up the cucumbers, tomatoes, and onion. Placing it all into a large serving bowl.

3. Add in chopped cilantro and the juice of all of the limes.

4. Now your shrimp should be cooked. You'll want to strain it and place it to the side to cook off a bit. SAVE THE WATER FROM THE SHRIMP FOR LATER.

5. As they cool, begin shredding up all of the crab, adding it all to the bowl.

6. Then you'll want to peel and clean each shrimp. And then cut them into threes as you add them to the bowl as well.

7. To finish it off, add in the water from the shrimp until it is filled just below all the rest of the ingredients. Mix it all up and refrigerate for at least 2 hours.

8. Before serving, dice up the avocados and add it to the bowl.

9. Enjoy on top of tostadas or with tortilla chips!

FOR THE CHICKEN SALAD

1. Start by cutting the chicken into fours. Placing them into a pot with water and salt for taste. Letting it boil until cooked.

2. In another pot, boil your potatoes (peeled and diced) also with some water until soft. Do the same in another small pot for the carrots.

3. Drain the chicken and potatoes.

4. As they cool, drain the can of peas and add them to a large serving bowl.

5. Shred up the chicken and add it to the bowl.

6. Mix in the carrots, potatoes, salt, pepper, and as much mayo as you would like.

7. Refrigerate for a couple hours and serve on top of tostadas or with tortilla chips!