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a colorful shrimp ceviche appetizer that
is easy to make and
can be served for lunch with a sandwich or as a First Course
see more of my
First Course Recipes with photographs
Tomato Shrimp Ceviche
source: recipe and
photograph created by www.finedinings.com
Serves 1
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 cooked 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 the tomato to an ice water bath to stop
the cooking action. The skin should now be easy to peel; if it is
not, return the tomato to the water for an additional 4 to 5
seconds. The riper the tomato, the less time it needs in the
hot water.
Slice 1/2-inch off top of the tomato and reserve for garnish. Scoop out inners
into a small bowl leaving a 1/4-inch shell,
season tomato inside with salt and pepper, drain upside down on a paper towel.
To the small bowl add celery, cucumber, red onion, cilantro
or parsley, shrimp,
lime juice, salt and pepper. Marinate 30 minutes then fill the
tomato shell. Put the cut tomato top stem side down on a serving
plate; place the filled tomato on top; garnish with cilantro or parsley and serve.
Wine
Recommendation: Pinot Noir
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