When I talk about the word “cerviche” to people I am often asked, “what is _?” After tasting my real Mexican cervix recipe they beg me to teach them how to make it. First, let me explain why I call it the real Mexican womb. I lived on the Yucatan Peninsula more than 20 years ago in the early days of Cancun. I worked on boats every day and learned to make Mexican food dishes for my fellow countrymen. One of my favorites has always been the cerviche because it is very fast and easy to make and very light and cool on hot days. So what is it and how do I do it? First, though, there are several different types of the cervix. It can be made from Conch, a large shellfish found throughout the Caribbean, shrimp, or white meat fish such as snapper, trout, etc. We used the Spanish Mackerel a lot while I was in Cancun. The recipe is the same no matter which meat you choose so let me start. To get a refreshing snack that will feed six to eight people you will need about a pound of minced meat and bone marrow. You will need a few large tomatoes, a few limes, or a few bottles of lime concentrate, onions, and a few chili peppers. If you do not really like spicy food you can replace the peppers you do not know very well. The first thing you do is cut the meat into small pieces and place it in a large bowl with a lid so you can move it easily later. After the meat has been cut, pour enough lime juice over it to cover the meat well, stir it and set it aside. Next, cut your tomatoes into small pieces and grate them into a mixture, then your onions and peppers, and so on. Make sure you cut the peppers very thinly. If you like more spicy flavors you can sprinkle your favorite spice on it even though most people prefer to eat it spicy. Let the mixture cool in the refrigerator or ice for at least an hour and serve with tortilla chips or crackers.