Pico De Gallo...salsa...ceviche...call It What You Will. |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
4 roma tomatoes or 2 large tomatoes, seeded, chopped |
2 avocados, pitted, peeled, chopped |
1/2 white onion, chopped |
2 jalapenos, seeded, chopped into small pieces (you could use 1, i prefer 2 for the spice) |
1/2 cup cilantro, large stems removed, chopped |
1 lime |
salt (i prefer kosher salt) |
1/2 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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