Ingredients:

• 1 can luncheon meat, sliced into cubes;
• 1/4 cup  ginger root, finely chopped;
• 1 small red onion, finely chopped;
• 1/2 tsp garlic powder;
• 1/4 cup  lime juice;
• 1 lime   zest;
• 1/2 tsp chili powder;
• 1/4 cup  cilantro leaves, chopped;
• 8 cherry tomatoes

Method: Combine all ingredients in a sealed glass or plastic container to marinate. Refrigerate at least two hours or preferably overnight. Stir or shake occasionally to evenly coat.  One hour before serving, stir in cilantro. Serve on a bed of torn lettuce of your choice. Garnish with quartered cherry tomatoes and cilantro.