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Tomato Ceviche
My mom is the one who taught me how to make this unbelievable salad. One of the main ingredients in Ceviche is the lemon used to cure the seafood, but because we are going to be using tomatoes instead of fish, a slightly less acidic sauce is required. Just a friendly reminder that when you prepare this dish, make sure you have a nice big loaf of bread to dip into the mouthwatering sauce that will be left over, when all the vegetables are gone.
You’ll need:
Feeds about 5 people
About 500 g of cherry tomatoes
1 medium size red onion
10 sliced Kalamata olives
2 tablespoons of cilantro
For the sauce:
½ teaspoon fresh ginger
½ teaspoon crushed garlic
¼ cup olive oil
½ cup soy sauce
3 tablespoons of rice vinegar
4 teaspoons of mandarin and grapefruit juice mixed together and salt to taste
How to:
Cut the tomatoes in half then add the thinly sliced onion, sliced olives and cilantro. In a separate bowl mix together all of the ingredients for the sauce apart from the salt. Taste the mixture before you add the salt and be very careful when doing so because the soy would have already made the sauce slightly salty. Pour the sauce over the vegetables and serve. This dish looks extremely appetizing when using different colored tomatoes.
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