It's basically summer, which means the oven should be turned off. Get the season started with this recipe from Red Iguana.

Ceviche de Camarones

Serves 6

1 1/2 lb. raw, medium-sized tiger prawns, shelled and de-veined
Fresh-squeezed lime juice (enough to submerge prawns)
Salt and pepper
8 ripe roma tomatoes, diced
1 large white onion, diced
2 cucumbers, peeled, seeded and diced
Fresh whole jalapeño chiles, seeded and diced (optional)
Juice of 1 large orange
2 Tbsp. olive oil
1/2 bunch of cilantro, chopped
Lemon juice to taste

Remove tails and slice prawns into thirds. Submerge prawns in lime juice, add salt and pepper and let marinate for 3 hours. Mix all diced vegetables with prawns. To finish, add the orange juice, olive oil, cilantro and lemon juice. Keep refrigerated and serve with chips or crackers. Garnish with whole boiled shrimp or a sprig of cilantro.