The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Tomato Ceviche



1 pound mixed cherry tomatoes

1 serrano chili

1 shallot

4 limes, zested and juiced

¼ cup extra virgin olive oil

1 teaspoon salt

½ teaspoon cracked pepper

20 small lime basil leaves
(may use regular basil)


1 tablespoon lime zest

½ cup lime juice

⅓ cup sugar

1 cup water

Pinch salt

2 cucumbers,
peeled and seeded


  1. Slice tomatoes in half. Cut chili into thin rings and shallot into thin strips.
  2. In separate bowl, combine remaining ingredients except for basil leaves. Add chili and shallot. Toss tomatoes with dressing and allow to marinate for at least one hour. Reserve basil leaves for assembly.
  1. In small pot, combine all ingredients except cucumbers. Heat briefly to dissolve sugar. Remove from heat and let cool to room temperature.
  2. Add cucumbers to lime mixture and purée in blender. Place in refrigerator to cool.
  3. When cool, spread granita into thin layer in bottom of pan. Place in freezer.
  4. Every 45 minutes for 3 hours, scrape granita using fork. Granita is finished when totally frozen but still light and fluffy.
To Assemble
  1. Gently toss about ¾ basil leaves with tomato mixture, being careful not to bruise tomatoes. Place into cold bowl and garnish with the remaining leaves. Sprinkle about 2 heaping tablespoons of granita on top.
  2. Serve immediately.
Print Recipe