Recipe Type: tomato, appetizer, ceviche, shrimp, cucumber, onion, vegetable, first course entree
Prep Time: 15 min
Total Time: 15 min
1 medium red tomato, peeled
1 tablespoon celery, diced
1 tablespoon cucumber, diced
1 tablespoon red onion, diced
1 teaspoon cilantro or parsley, chopped
1 teaspoon raw shrimp, chopped
1/2 teaspoon fresh lime juice
Salt and pepper, to taste
Cilantro or parsley for garnish
To peel the tomato skin, use a paring knife to score both ends with an
'X'; lower into a saucepan of boiling water for 30 to
45 seconds. Remove to an ice water bath to stop
the cooking action. The skin should now be easy to peel; if it is
not, return to the water for an additional 4 to 5
seconds. Ripe tomatoes take less time in the
hot water to peel.
Slice 1/2-inch off top of tomato, reserve for garnish. With a melon baller scoop out pulp into a small bowl leaving a 1/4-inch shell.
Season cavity with salt and pepper, drain upside down on a paper towel, set aside.
To the tomato pulp add celery, cucumber, onion, cilantro
or parsley, shrimp, lime juice, salt and pepper. Marinate 30 minutes then fill the shell. Arrange
reserved tomato top, stem-end down, on a serving
plate; place the filled tomato on top; garnish with cilantro or parsley and serve.
recommendation: Pinot Gris|