Shrimp and Rosso Bruno Tomato Ceviche
Makes 6 cups

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

• 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.