One of my favorite Mexican dishes is shrimp cevichè! I feel like I could eat it every day for every meal. It’s tangy juices are so refreshing and I never feel heavy after I’m done eating it. Since cevichè is usually served in small portions or as an appetizer, I decided to make my own in a larger version and as a salad. The recipe is simple, easy and delicious! 4 heirloom tomatoes cilantro (to taste) 1/2 medium sized red onion 2 small avocados or 1 medium sized avocado 2 limes 1/2 lemon 1 tablespoon garlic powder 2 teaspoons Pink Himilayan Sea Salt (or to taste) 1 tablespoon olive oil 1 teaspoon of pepper pinch of cayenne pepper (optional for spice) 1/2 pound of raw shrimp Directions: Boil the raw shrimp for 5 minutes or until done. The color should be bright/pink orange. Peel the shell off and set aside. Chop the tomatoes in bite size portions. Chop onions and cilantro finely or throw into a food processor. Cut the avocados into cubes. Toss the tomatoes, …