Presented by: Chef Tom Small, from Lobster Shop, Tacoma

serves 2

Ingredients

• 3 ounces steamed rock shrimp
• 6 grape tomatoes, halved
• 6 cucumber slices, sliced 1/4-inch thick
• 1 teaspoon green onion curls (see video), or sliced green onion tops

Ingredients for Dressing

• 1 1/2 cups olive oil canola blend
• 2/3 cup red wine vinegar
• 2 Tablespoons Tabasco
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons kosher salt
• 1 teaspoon black pepper
• 2 cups ketchup

Preparation

For dressing, combine all ingredients in a bowl and whisk until oil is fully incorporated. Transfer to storage container if not using immediately. Set aside and stir well before use. Makes 1 1/2 quarts.

Chop steamed shrimp into bite-size pieces. Cut cucumber slices into bite-size quarters.

Combine shrimp, tomato halves, cucumbers, and 2 ounces dressing in a small bowl. Stir to combine. The ingredients should be well coated but not ‘sauce-y’.

Spoon ceviche into a cordial glass. Garnish with green onion curls. Serve glass in the middle of a small serving plate or serve a large number of glasses on a large platter.