There just wasn't anything to not like about this. It was fresh, light, and full of flavor. I added a little extra cilantro and squeezed lime juice over the entire dish. I served it over rice.
This is one of my favorite recipes from home - if it's served in the crab shell it's called Carapacho De Jueyes, if it's not served in the crab shell it's called Salmorejo De Jueyes. I like mine served with golden fried breadfruit slices that have been sprinkled with garlic and olive oil. The only minor change to this authentic recipe is that I stir in the cilantro at the very end so that it keeps its lively green color. BUEN PROVECHO!
Truly delish! Will serve the leftovers with rice as suggested. Made for ZWT3.