Mexican side dishes to make and enjoy at home.

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