Shrimp Ceviche

1 lb Bay Shrimp

1/2 Large Red Onion

1 Large Beefsteak Tomato

1 Handful Cilantro

2 Large Limes

Salt & Pepper

Tobasco to Taste

Rinse and drain the shrimp.

Place into a medium size bowl.

Dice the onion.

Add to shrimp.

Cut the tomato into wedges.

Remove the seeds and discard. Dice the rest.

Add to shrimp.

Take a handful of fresh cilantro and chop down to about a 1/4 cup. Add to shrimp.

Juice two limes and toss with all of the other ingredients.

Add salt & pepper to taste.

A few dashes of Tobasco to taste.

Toss again and chill.

Will keep for up to a few days in the refrigerator.