Fresh shrimp from the Campeche area cooked at a low temperature (56C for 6 minutes) pickled with a green tomato and lemon juice, accompanied with an avocado and mint puree, Coriander Oil, Mint and Serrano Chile.

Shrimp from Mexico where it is found most abundantly in the Laguna de Terminos, Campeche and Chiltepec and the mouths of the Ríos Grijalva and San Pedro in Tabasco.