Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)

  • Serves

    makes About 3 Cups


In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo. This recipe first appeared in our August/September 2012 issue with Hugo Ortega's article Special Sauce.


  • 1 lb. plum tomatoes, cored and roughly chopped
  • 4 oz. Mexican dried shrimp (available at, soaked overnight, drained and roughly chopped
  • 14 cup roughly chopped pickled jalapeños, plus 2 tbsp. brine from jar
  • 14 cup roughly chopped cilantro
  • 12 small white onion, roughly chopped
  • Juice of 2 limes
  • Kosher salt, to taste


Step 1

In a large bowl, combine tomatoes, shrimp, jalapeños plus brine, cilantro, onion, and juice. Season with salt, and let sit at room temperature to meld flavors, at least 1 hour.

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