Shrimp and Avocado Stuffed Tomato

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2 large tomatoes

10 medium cooked shrimp

1/2 fresh green chili, with seeds removed, chopped finely

2 teaspoons finely chopped onions

1/2 avocado finely chopped

1 teaspoon capers

1 teaspoon crushed fresh garlic

Juice of half a lemon

1 tablespoon extra virgin olive oil

1/2 Nori (seaweed) sheet

Sea salt and black pepper

Cut tomatoes in half and scoop out the insides and discard

Combine the rest of the ingredients and season with sea salt and black pepper.

Fill tomato halves and sprinkle with seaweed on top. Use the rest for garnish.

Serves 4

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