San ignacio shrimp salsa and ceviche recipe
San Ignacio Shrimp Salsa and Ceviche
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Actually, a true salsa is pretty smooth in texture, about the consistency of a milk shake, and is often cooked. Since this has finely minced pieces throughout and is not cooked, it would really be considered what is called a pico de gallo or salsa fresca. Chop the pieces just a little bit larger and you have a ceviche! This is great as a chip dip or condiment on burgers or in tacos.
Ready in: 1 hour 15 mins
Makes: 2 -3 cups
- 2 Roma tomatoes, minced
- 1 jalapeno chile, minced
- 1/2 small red onion, minced
- 1/4 cup minced fresh cilantro
- 1/4 cup fresh lime juice
- 1 clove garlic, minced or pressed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 2 avocados, diced (optional)
- 1/2 pound small salad shrimp, chilled
Prep: 15 mins
| Extra time: 1 hour, chilling
1. In a medium mixing bowl, stir together the tomatoes, jalapeño, onion, cilantro, lime juice, garlic, salt, pepper and cumin. If using, gently fold in the diced avocado. Cover and refrigerate for at least an hour so the flavors can blend.
2. Gently fold in the shrimp just before serving.
Reference: San ignacio shrimp salsa and ceviche recipe
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