With a coastline along the Pacific, fish and seafood are a prominent part of Salvadorian cuisine. Keeping with the understated approach, ceviches are quite popular. This procedure uses acid to “cook” the fish before it’s mixed with a simple tomato and onion salad.

Serves 12
Prep time: 20 minutes
“Cook” time: 10 minutes

Place shrimp in a glass bowl and cover with lime juice to “cook” for about 10 minutes. Shrimp will turn pink and opaque when ready. Next, place the tomatoes, scallions and jalapeño into a bowl. Remove shrimp, making sure to reserve lime juice, and dice into half-inch pieces. Add diced shrimp to bowl with tomato mixture. To finish, mix in lime juice, add cilantro and season to taste.