Cool the prawns and remove the black backbone from the loin.

Marinate the shrimp in the juice of 3 limes for an hour and a half in the refrigerator and covered.

Chop the unpeeled apples, chop the fresh mint leaves and grate the peel of one of the 3 limes. Mix together with a little lime juice, tabasco, salt and the drained marinated shrimps.

Allow to cool. Do not use the liquid from the ceviche maceration.

Cut the last lime in slices with skin, to garnish.

Assemble the ceviche in a cocktail glass and add our Castillo de Canena Royal Temprano olive oil on top. You can add a slice of lime and 2 or 3 sprigs of chives to garnish.