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Caribbean-Style Seafood and Fresh Tomato Appetizer



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10 oz. fully ripened fresh Florida tomatoes, diced
1 cup chopped cilantro
1/2 cup seeded and diced poblano pepper
1/4 cup diced celery
2 tbsp. chopped red onion
2 tsp. seeded and minced jalapeno pepper
1 tbsp. salt, and a sprinkle for the Tomato Chips
1/4 tsp. sugar
1 lb. medium shrimp, shelled and deveined
1 lb. squid bodies, sliced in 1/4" rings
3 dried coconut shells, halved
1 medium tomato
5 oz. yuca, peeled and sliced
2 cups vegetable oil, more as needed


  1. 1
    In a bowl, combine tomatoes, cilantro, poblano, celery, red onion, jalapeno, salt and sugar.
  2. 2
    Cook shrimp in boiling water for 40 seconds. Add squid; cook just until seafood is opaque, about 20 seconds longer. Drain and cool; add seafood to tomato mixture.
  3. 3
    Tomato Chips: Brush a baking sheet with vegetable oil. Using a mandoline, cut 1 medium tomato in paper-thin slices. Arrange in a single layer on a sheet pan. Brush slices lightly with vegetable oil; lightly sprinkle with salt. Bake at 200ºF until crisp, about 3 hours.
  4. 4
    Yuca Chips: Using a mandoline, cut a peeled, 5 oz. piece of yucca in paper-thin slices. In a skillet, over high heat, heat 2 cups vegetable oil. Add half of the yucca slices; fry 2 minutes, turning once; drain on paper towels and cool. Repeat with remaining yucca. Fry chips a second time until brown, about 15 seconds.
  5. 5
    To Plate: Spoon seafood-tomato mixture into coconut halves or into lettuce cups, dividing evenly. Garnish with Tomato Chips and Yuca Chips.


Chef Ramon Medrano, Yuca Restaurant, Miami Beach, FL

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cuisines North & South American, Other South American
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