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Cherry Tomato Cocktails

These are really easy to make. The fiddliest part of these little tastes of summer is scooping out the insides of the tomatoes. A sharp knife, tiny spoon and fingers makes the best job of it. The good news is that afterwards the tomatoes keep happily in the fridge for a day or so with their lids placed back on top to stop any drying out.

This recipe makes a delicious starter as well. Just increase the quantities as shown below.

Ingredients - makes 16 16 Cherry tomatoes 1 small stick of celery, chopped 1 section firm avocado, about 1/8th, chopped 1 tbsp Coriander, finely chopped Chives, cut into even lengths approx 3 cms 20gms approx cooked king prawns

For the dressing mix together: 30 mls fresh lime juice 10 mls fish sauce 1/2 tsp Caster sugar 1/2 finely chopped small red chilli

Method Cut the tops off the tomatoes (not the stalk end) and carefully scoop out the flesh. Season.

Chop the celery finely and pour some dressing over it.

Slice the prawns and pack a couple of slices into each tomato.

Next, half fill with the chopped avocado and top up with chopped celery. Pop a couple of pieces of chive into the side of each tomato and sprinkle over some coriander.

Drizzle over a little more dressing, if liked, before serving.

These will keep happily in the fridge for a day. Sprinkle the coriander and pour over the extra dressing before serving.

For an extra special starter or light lunch, crab meat can be used instead of king prawns.

Ingredients - serves 2

100 gms white crab meat or 10 peeled king prawns

1 avocado chopped

1/4 cucumber, peeled, deseeded and chopped

1 stick of celery, chopped

2 spring onions, chopped

small handful coriander, roughly chopped

For the dressing mix together:

3 tbsp lime juice

1 tbsp fish sauce

1 tsp caster sugar

1 small red chilli, de-seeded and chopped


Mix the salad ingredients together in a bowl with most of the dressing. Pile the salad ingredients onto 2 plates or, for a neater look, into 2 food rings.

Mix the crab or prawns with some more dressing and place on top of the salad. If using rings, place on top and press gently down before removing very carefully.

Top with a sprig of coriander and serve….. very quick, very easy and very, very tasty.

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