This delicious and vibrant shrimp salsa was inspired by some shrimp ceviche that I had when we were in Mexico for our honeymoon. Shrimp ceviche calls for raw shrimp that marinates in citrus juices. You don’t actually cook the shrimp by applying heat because the acidity of the lemon or lime juice “cooks” it. Pretty interesting huh?
I had a bag of frozen cooked shrimp and a bag of my favorite sweet potato tortilla chips on hand, so I decided to create a shrimp salsa! I don’t have an issue with raw seafood, but I don’t buy raw shrimp very often. If you’re feeling ambitious, feel free to look into the ceviche technique to prepare the shrimp!
Let’s talk about how delicious this shrimp salsa is for a second. Between the citrus juices and fresh ingredients, this is such a light and refreshing dish! It’s perfect for those hot sunny summer days. I actually had this for dinner last night because it seemed to hot to turn on the oven! This recipe is also perfect for entertaining. Bring it to your next summer gathering and it will add some fun color to the table 🙂
Shrimp Salsa with Peach and Avocado
- 4 cups cooked shrimp, tail removed and chopped into smaller pieces (you can use full size shrimp or baby shrimp)
- 1 cup cherry tomatoes, chopped
- 1 peach, diced
- 1/4 of an onion, finely chopped
- 1/2 of an avocado, chopped
- 1/2 cup fresh cilantro, chopped
- juice from 1/2 of a lime
- juice from 1/2 of a lemon
- 1 Tbsp. olive oil
- 1/4 tsp. sea salt or more to taste
- Add all of the ingredients to a large bowl and stir until evenly mixed.
- Serve immediately with chips or crackers or store in the refrigerator until you’re ready to serve it.