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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, chopped
1 teaspoon cooked shrimp, chopped
1/2 teaspoon fresh lime juice
Salt and pepper, to taste
Cilantro or parsley for garnish
Cut top off whole peeled tomato, reserve top for
garnish.
Leave a 1/4-inch shell while scooping out tomato pulp into a small
bowl. Season shell with salt and pepper, drain upside down on a paper towel.
To the tomato pulp add celery, cucumber, red onion, cilantro, shrimp,
lime juice, salt and pepper;
marinate 30 minutes. Fill tomato shell with marinated mixture.
To serve put the cut
tomato top stem side down on a serving plate, place the filled tomato shell on top; garnish with cilantro or parsley and serve the tomato
shrimp Ceviche.
Wine Recommendation: Pinot Noir
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