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Thinly dice shrimp and place in a large mixing bowl. Add orange, lime juice and jalapeno pickling brine, stir and place in fridge for 30 minutes. The shrimp will "cook" in the citrus juices.
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In another mixing bowl, mix the cucumbers, bell peppers, red onions, and jalapeno; mix to incorporate evenly.
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Add the vegetables into the shrimp bowl and mix well to incorporate. Season with salt. Garnish with cilantro.
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Serve cold with plantain chips.