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Apr 2, 2008 8:20 am US/Pacific
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Shrimp And Rosso Bruno Tomato Ceviche
from Dulcinea
Looking for a light spring recipe? Check out this tomato and shrimp recipe from Dulcinea Farms.
Ingredients
6 DULCINEA™ Rosso Bruno Premium Vine-Fresh tomatoes, seeded and diced
2 Cups (12 Oz.) Shrimp, peeled, deveined, and cooked
1 Cup Red onion, finely diced
3 cloves Garlic, peeled and minced
1-3 Jalapenos, depending on desired spiciness
1 Cucumber (medium), peeled, seeded and diced
2 Avocados, peeled and diced
1 Cup Fresh cilantro, minced
Salt to taste
Preparation
6 DULCINEA™ Rosso Bruno Premium Vine-Fresh tomatoes, seeded and diced 2 Cups (12 Oz.) Shrimp, peeled, deveined, and cooked 1 Cup Red onion, finely diced 3 cloves Garlic, peeled and minced 1-3 Jalapenos, depending on desired spiciness 1 Cucumber (medium), peeled, seeded and diced 2 Avocados, peeled and diced 1 Cup Fresh cilantro, minced Salt to taste
- Cut DULCINEA™ Rosso Bruno Premium Vine-Fresh tomatoes into halves and gently squeeze out seeds, straining out seeds to reserve the juice.
- Toss all ingredients together gently in a bowl to mix well, adding the reserved juice from the tomato seeds.
- Season with salt to taste.
- Keep refrigerated until ready to serve.
Tips and Serving Suggestions
Serve with tortilla chips as an appetizer or with tostadas as a light meal. Keep the ceviche covered with plastic wrap until serving to prevent the avocados from browning. The tomato juice helps preserve their color.