V INGREDIENTS

white rice, 500 grams. clam, 25 units. red pepper, 1 unit chopped cilantro, 1 tablespoon achiote oil, 5 tablespoons salt, to taste shrimp, 500 grams paitea onion red, 1 unit green pepper, 1 unit pepper, 1 / 2 unit ground cumin, 1 teaspoon

DEVELOPMENT Wash the clams well, open them and collect the juice. Peel the prawns and remove the black little vein. Cook heads and shrimp shells in 2 cups of salted water for 10 minutes, strain and reserve the broth Heat oil in a saucepan and saute the onion, hot peppers, bell peppers and cilantro,all chopped. Add the peeled prawns and fry, when they change color, remove and reserve to add to the end. Incorporate the clams with their juice, and rice previously washed and wrung out. Mix well and add salt and cumin to taste. Pour the reserved broth and water to get the right amount to exceed the level of rice 2 cm. , Cover and cook until the rice is ready. Place shrimp over just before end of cooking rice. Serve hot.

fish ceviche

Ingredients: 2 pounds of fish 4 lemons 2 heads red onion 1 tablespoon mustard 1 cup tomato juice 1 / 4 of tomato juice 3 tablespoons tomato sauce Salt, pepper and cilantro to taste 1 / 2 cup orange juice. Prepared by:

Cut the fish into cubes and boiled water to pass, then put in the juice of lemons to bepickled for a half hour and add the salt. Besides the sauce red onion (finely chopped), add pepper, mustard, ketchup,orange juice and finely chopped coriander. To this mixture, add the fish well pickled. To serve tostones or popcorn is included.