Summary

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)

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Instructions

1. Ideal as a starter for Mexican cuisine or simply as a light dinner.
2. 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.
3. 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.