Wednesday, October 24, 2007

Amusing Bouche

There is not real reason this needs to be confined to a starter. It could be a salad. You could use larger tomatoes and increase the recipe to make a light summer entree. The ceviche itself would also make a wonderful wrap. I could even see it, with a few slight modifications, as a stuffing for ravioli.

The recipe is given for one serving; just do the math to make it for more diners.

Tomato Shrimp Ceviche

1 campari tomato
2 T. tomato, diced
1 T. celery, diced
1 T. cucumber, diced
1 T. red onion, diced
1/2 t. fresh lime juice
1 t. cilantro, chopped
1 t. shrimp, chopped
salt and pepper to taste

Bring water to a boil, plunge tomato in boiling water and blanch 1 minute. Remove to a bowl of cold water. Remove the peel. Slice top off the tomato and gently remove the seeds and membrane. Set tomato "bowl" aside.

Combine all the other ingredients and toss gently to combine. Spoon ceviche into tomato, garnish with a sprig of cilantro and serve.


Doralong said...

And the egg cups are precious!

Lorraine said...

Aren't they just?