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

Total Time
Prep 30 mins
Cook 0 mins

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.

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)


  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.
Most Helpful

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!

mplsgirl October 12, 2007