Tomato Shrimp Ceviche Recipe

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I like to serve it in a hollowed out tomato filled with celery, shrimp, cucumber and onion. See more of my First Course recipes for gourmet presentations and ideas.

Tomato Ceviche
source:  recipe and photograph created by

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Recipe Type: tomato, appetizer, ceviche, shrimp, cucumber, onion, vegetable, first course entree

Prep Time: 15 min
Total Time: 15 min
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 raw shrimp, chopped
1/2 teaspoon fresh lime juice
Salt and pepper, to taste
or parsley for


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.

Wine recommendation: Pinot Gris

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