I'm newly obsessed at the moment. Once I start eating this, it is difficult to stop. Luckily, it only requires a bit of chopping, a squeeze, and a pinch to prepare. It's anything but fussy, and other than the taste, that's the best part. Put it with steak, chicken, shrimp, tofu, scallops; perhaps in a warmed (semi-burnt) tortilla with a bit of chipotle, and life becomes good, very, very good. To start, find the best quality onion you can. You're going to be eating a lot of it, and it's raw. Choose an onion that is preferably a bit sweet, definitely not too overly pungent, unless you prefer it. Chop it finely, or however you see fit, to suit your needs. I prefer things a bit rustic, although I do suppose I tend to defer to loud tummy growls. Then find at least one very fresh bunch of cilantro, and crisp it up even a bit more by soaking it in ice cold water for no more than 15 minutes. Allow to dry. Finely chop, similarly to the onion. The size of cilantro bunches, tend to not equal the size of an onion or vice-versa. I like to try to have equal parts of cilantro to onion, which of course, never really works precisely - it's just one of those close enough kind of things. It's okay, trust me! The same goes for the lime, olive oil, and the salt. This is not fancy food, so I'm not going to pretend that there is anything remotely refined about it. Just add a little of this, and a little of that. If you like the end result, then it's like couture salsa just for you. Just be sure to use fresh lime, and a good quality sea salt, or kosher salt (an absolute must!) For a larger onion mixed with 2 bunches of cilantro, combine with the juice of approximately one lime, 1 tablespoon of extra-virgin olive oil, and 1/4 teaspoon salt. Do be sure to have many tortillas on hand, they don't last long!