Pico de gallo
Recipes in this Video
Pico de Gallo is a traditional Mexican salsa made from fresh ingredients, commonly used as a condiment or dip. It embodies the vibrant flavors of Mexican cuisine and is often served with tortilla chips or as a topping for tacos and grilled meats. Its simplicity and freshness make it a staple in many households, especially in the summer months when tomatoes are in season.
Ingredients
- ●tomatoes
- ●onions
- ●cilantro
- ●jalapeños
- ●lime juice
- ●salt
Instructions
- 1Dice the tomatoes and onions finely.
- 2Chop the cilantro and jalapeños.
- 3Combine the diced tomatoes, onions, cilantro, and jalapeños in a bowl.
- 4Squeeze fresh lime juice over the mixture.
- 5Add salt to taste and mix well.
- 6Let the salsa sit for at least 15 minutes to allow flavors to meld.
Ingredient Alternatives
jalapeños
Healthier: bell peppers
Cheaper: banana peppers
Bell peppers are lower in calories and provide a sweet flavor.
cilantro
Healthier: parsley
Cheaper: parsley
Parsley is often more affordable and offers a similar fresh taste.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb large shrimp, peeled and deveined
- ●1 cup cocktail sauce
- ●1 lemon, cut into wedges
- ●1 tbsp fresh parsley, chopped
- ●1/2 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Fill a large pot with water and add salt. Bring to a boil over high heat.
- 2Add the shrimp to the boiling water and cook for 2-3 minutes, or until they turn pink and opaque.
- 3Remove the shrimp from the pot and immediately place them in a bowl of ice water to stop the cooking process.
- 4Once cooled, drain the shrimp and pat them dry with paper towels.
- 5Arrange the shrimp on a serving platter or individual glasses.
- 6Serve with cocktail sauce on the side and lemon wedges for garnish.
- 7Sprinkle chopped parsley over the shrimp for added flavor and presentation.
Equipment
Ceviche is a traditional dish from Peru, often considered a national dish. It is made with fresh seafood cured in citrus juices, typically lime, and is served with various accompaniments. The dish reflects the coastal culture of Peru, where seafood is abundant and forms a significant part of the diet. Variations exist across Latin America, but Peruvian ceviche is renowned for its freshness and flavor.
Ingredients
- ●fresh shrimp
- ●lime juice
- ●red onion
- ●cilantro
- ●tomato
- ●jalapeño
- ●salt
- ●pepper
Instructions
- 1Prepare the shrimp by peeling and deveining them.
- 2Boil the shrimp in salted water until they turn pink, then cool them in ice water.
- 3Chop the red onion, cilantro, and tomato finely.
- 4In a bowl, combine the shrimp, lime juice, red onion, cilantro, tomato, and jalapeño.
- 5Season with salt and pepper to taste.
- 6Let the ceviche marinate for at least 15 minutes before serving.
Ingredient Alternatives
fresh shrimp
Healthier: sustainable shrimp
Cheaper: canned shrimp
Canned shrimp is often more affordable and has a longer shelf life.
red onion
Healthier: green onion
Cheaper: white onion
Green onions provide a milder flavor and are often less expensive.
jalapeño
Healthier: serrano pepper
Cheaper: bell pepper
Bell peppers are milder and more budget-friendly.
Techniques
Equipment
Also Known As