Ceviche De Camarones

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

150 g prawn (s) or shrimp (preferably raw, cooked faster)
1 medium onion (s), red
2 tomato (s) (Roma or a little more date tomatoes)
0.5 ½ bunch coriander greens, fresh
salt and pepper
1 teaspoon oil (walnut oil)
1 lime (s) (2 limes are required for raw shrimp / prawns)

Instructions

Ideal as a starter for Mexican cuisine or simply as a light dinner.
Cut the tomatoes into small cubes, dice the onions nicely. Roughly chop the coriander, then mix everything (tomatoes, prawns, onions and coriander) together in a bowl. Add salt, pepper and oil and stir in the lime juice. Let it steep for half an hour, season again to taste.
When using raw prawns, the peeled (remove the intestines!) Prawns are cooked through the lime juice (hence ceviche), but depending on the size, this takes up to 24 hours, so I prefer the cooked version, it is simply faster and also tastes great.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.