1 Lt. orange juice
1/2 Liter of lemon juice
1/4 Cup of tomato paste (or, ketchup)
2 tbs. of vegetable oil
Salt & pepper
1/2 lb. of red onion
2 large tomatoes
I Celery stalk
1 Bunch of cilantro and parsley (chopped)
1 lb. of shrimp (20/24), peeled
Add salt, pepper, carrot and celery in a pot of boiling water. Add shrimp. Boil for less
than 3 minutes. Remove shrimp and set aside in ice water to cool down.
Mix orange and lemon juice, tomato paste, vegetable oil, salt/pepper in a large bowl.
Refrigerate for 20 minutes.
Thinly slice the red onion. Mix with 1 tbs. of oil, 1 oz. of lemon juice and diced tomato.
Combine the shrimp (4 each) with a cup of the juice mixture. Add the red onion and diced tomato. Garnish with chopped cilantro and parsley. Serve with popcorn, fried plantain and chulpi (a kind of corn).