Time: 10 min.
Complexity: easily
Quantity: 3 tbsp.

If you have leftover grilled shrimp from last night's picnic, give them new life by making a delicious appetizer. Pico de gallo is a traditional Mexican salsa made with finely diced fresh tomatoes, onions, and chili peppers. Add finely diced shrimp and lime juice to the salsa, giving it a new and interesting flavor. You'll have a delicious appetizer that's perfect to savory with chips. If you like your salsa really spicy, you can leave the seeds on the chili peppers.

Ingredients:

• 1 cup diced grilled shrimp (8-10 medium shrimp)
• 1/4 cup fresh cilantro, chopped
• 0.5 tsp ground cumin
• 4 plum tomatoes, diced
• 2 jalapeños, seeded and chopped
• Juice and zest of 2 limes
• 1/4 red onion, finely diced
• Tortilla chips, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, cilantro, cumin, plum tomatoes, jalapeno pepper, lime, red onion, chips, tortilla

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Preparation:

Step 1
• In a bowl, combine the shrimp, cilantro, cumin, tomatoes, jalapeño, lime zest and juice, and red onion. Season with salt and pepper. Serve with fresh tortilla chips.

Votes: 2