Malahat Chalet Ceviche

by Suzanne Heron.

Blanch 1 lb shrimp. Marinate in ¾ c lemon juice, ¾ c lime juice & 2 Tbsp salt for a minimum of 30 min. Add 1 c minced red onion, 1 serrano chili, 1 c cilantro, 1 cucumber, peeled & diced, and 1 avocado, diced. Serve chilled with nacho chips.  Keep refrigerated for not more than 2 days.

– Malahat Chalet & Bakery, 265 Trans Canada Hwy, Malahat, (778) 432-4606, www.malahatchalet.com. A landmark for over 85 years, with a beautiful drive, spectacular food, great food and friendly folks.