Gazpacho Topped With Rock Shrimp Ceviche

Fall 2015

Executive chef Tim Kotula of the Commerce Club in Atlanta serves this tangy tomato soup topped with lime-marinated shrimp ceviche for an impressive Spanish-inspired meal.

1-1/2 pounds Roma tomatoes, peeled and seeded
3/4 cup hothouse cucumbers, peeled and seeded
3/4 cup yellow onion
3/4 cup red bell pepper
3/4 cup green bell pepper
1/2 cup white bread, roughly torn
6 tablespoons olive oil
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
Ceviche (recipe follows)
1 avocado, sliced in 6 thin wedges
12 cilantro sprigs 

Puree all ingredients except the ceviche, avocado, and cilantro in a blender or processor until smooth. Chill a few hours or overnight for better seasoning.

Serve chilled in bowls or deep goblets. Top with a heaping tablespoon of ceviche and garnish with avocado and cilantro.

Yield: 6 servings


1 pound rock shrimp, peeled
1/2 cup fresh lime juice
1/4 cup yellow onion, diced
1 large fresh jalapeño, seeded and minced
1 cup fresh tomatoes, dice
1/4 teaspoon salt

Combine all ingredients in a nonreactive ceramic bowl. Cover and refrigerate for 2 hours, stirring occasionally. Keep chilled.

CHEF’S TIP: “When making ceviche, it’s imperative to toss your seafood every 30 minutes so that it marinates and cooks evenly in the citrus juice.”


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