Amuse Bouche - Tomato Shrimp Ceviche

I loved everything about this Amuse Bouche.  The colors were lovely together, the textures worked well and it tasted delicious.

1 medium red tomato, peeled***

1 T. celery, diced

1 T. cucumber, diced

1 T. red onion, diced

1 t. cilantro or parsley, chopped

1 t. cooked shrimp, chopped

 1/2 t. fresh lime juice

s & p to taste

Peel tomato.  Slice 1/2 inch off top of the tomato and reserve for garnish.  Scoop out inner pulp leaving 1/4 inch shell, season tomato inside and out with S & P and 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.

***I used small cherry tomatoes to make one-bite servings. 
Adapted from http://www.finedinings.com/