Yikes! Spring break hit and I fell asleep... literally.  This week's box (the last of the season- I can't believe it!) was amazing!  I almost flipped when I saw the onions!  Sometimes I think the farmers at Join the Farm! are in my head!  I don''t know about anyone else, but I have a TON of lemons!  Normally I would relish in this fact, but since it's still early spring and not quite hot enough to make thirst quenching lemonade everyday, I started to stress out about what to do with all these lemons!  The solution came from a wise Mexican cook.  My friend Maria is always raving about her mother's authentic Mexican cooking and each time I've eaten her food it is AMAZING!  (The drawback being that I can never eat at Mexican restaurants again!)  Last Friday I experienced her ceviche, and of course she told me it was easy.  I was a bit skeptical, but risked it and man, was I glad I did!  I think you'll be glad you risked it if you try this very simple recipe that will use your CSA onions, lemons, avocados and cilantro.  (You can also serve it over shredded cabbage!)

Authentic Mexican Ceviche
2 fillets of firm white fish (I used tilapia) chopped into small pieces (about 1/4 inch)
1 onion - diced (small pieces)
1 cucumber - peeled, and diced small, (Trader Joe's  has delicious organic Persian       cucumbers right now, I used about 3 of them)
1 serrano chili pepper, seeds removed, minced
1 jalapeno, seeds removed, minced
juice of 3 lemons (or 4 depending on how much juice you get from the lemons)
Cilantro, small handful, minced.
Salt to taste
Optional: avocado, diced into small pieces.
Optional: Hot sauce a few dashes depending on how hot you like it! (I love the red jalapeno one from Trader Joe's, great heat!)

1. Cut everything up, put into a bowl, cover with lemon juice. (Leave out avocado and hot sauce if adding and add before serving)
2. Cover and refrigerate for 3-5 hours. (I would make this in the morning to serve for dinner.  If your fish pieces are tiny the fish "cooks" very fast, larger pieces take a bit longer)
3. If using avocado, stir in right before serving.  Serve with tortilla chips, tostada style tortillas (best ones are at the Mexican market), over a bed of shredded cabbage, or in taco shells as a cold taco appetizer.
4. This is also best served with an extra cold beer!

I also found another great plan for all those lemons... I made a lemonade concentrate mix that I froze for those hot summer August afternoons...

Lemonade Concentrate
1 cup lemon juice
1 cup water
1 cup sugar

1. Put all ingredients into saucepan, warm until sugar is dissolved.
2. Remove from heat, cool, put in freezer safe container and label for a hot summer day!