BAJA CEVICHE
This recipe was passed on to me by my brother, Christopher. Ceviche is like a salsa with seafood in it, and there are many different varieties throughout Latin America.

6 roma tomatoes, diced
½ - ¾ white onion, finely chopped
2 jalepeños, finely chopped
2 tablespoons minced garlic
¼ - ½ cup cilantro, chopped (to taste)
12 ounces (or 2 cups) imitation crab meat, diced
9 limes, juiced
dash of salt

In a medium-sized bowl, combine all ingredients. Stir until thoroughly mixed. Seal in an air-tight container and marinate overnight.

Serving suggestions: Serve with tortilla chips; use as tortilla filler; serve with avocadoes on a tostada.