Ceviche de Camarones

Ingredients for 2 servings:

• 150 g prawns or shrimps (preferably raw, cooked is faster)
• 1 m.-large onion(s), red
• 2 tomatoes (Roma or some more date tomatoes)
• ½ bunch coriander leaves, fresh
• salt and pepper
• 1 tsp oil (walnut oil)
• 1 lime(s) (2 limes are needed for raw shrimp)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Ceviche with shrimp

Ideal as a Mexican appetizer or simply as a light dinner. Dice the tomatoes and finely dice the onion. Roughly chop the cilantro, then mix everything (tomatoes, shrimp, onion, and cilantro) together in a bowl. Add salt, pepper, and oil, and stir in the lime juice. Let it sit for half an hour, then season to taste. If using raw shrimp, cook the peeled shrimp (remove the guts!) in the lime juice. This takes up to 24 hours, depending on the size. I prefer the cooked version, which is quicker and tastes great.