Pico De Gallo...salsa...ceviche...call It What You Will.

READY IN: 30mins
Recipe by LatinaAtHeart

This is an awesome, fresh, healty mixture that is really diverse. I use it on grilled skirt steak or chicken tacos, I use it as a salsa for chips, and/or I add shrimp and serve it like ceviche. This is my default summer dish since it's so healthy and I almost always have the ingredients on hand. I served it at a party recently with shrimp in it and everyone loved it! Note: The amounts below are what I find to be a good balance of flavors, they don't need to be exactly these amounts.

Top Review by mplsgirl

This was AWESOME!! I had it with shrimp on top of corn tostada shells. This was very easy and definitely the best pico de gallo I've had. Way to go LatinaAtHeart!

Ingredients Nutrition

  • 4 roma tomatoes or 2 large tomatoes, seeded, chopped
  • 2 avocados, pitted, peeled, chopped
  • 12 white onion, chopped
  • 2 jalapenos, seeded, chopped into small pieces (You could use 1, I prefer 2 for the spice)
  • 12 cup cilantro, large stems removed, chopped
  • 1 lime
  • salt (I prefer kosher salt)
  • 12 lb cooked shrimp, tail-off, shelled, deveined, cut into approximately 1/2 inch size pieces (optional)

Directions

  1. Combine all vegetables in a bowl.
  2. Squeeze juice from lime into bowl with vegetables, stir.
  3. Add salt to taste.
  4. If adding shrimp, add to bowl once shrimp is thawed(if frozen)and chopped.
  5. Note: For larger shrimp I usually cut them into thirds, for smaller shrimp I usually cut them in half.

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