In a plate, include a teaspoon of minced garlic, a teaspoon of fresh ginger, a teaspoon of Rocoto GOYA paste, a teaspoon of seasoning, 3 teaspoons of lemon juice, two jalapeño peppers. We add the peeled shrimp and the GOYA Coconut Milk.
We remove and add a teaspoon of coriander. Stir once more and add two teaspoons of GOYA Adobo with Pepper
We put it in the fridge and let it rest for five minutes.
Finally we add guava and lemon reduction to taste with some coriander leaves to decorate and some finely cut slices of red onion.