- 2 cups guso seaweeds (lato)
- ½ cup shrimps, blanched then peeled
- 1 thumb-size ginger, chopped
- 2 small onions sliced
- 2 medium size tomatoes seeded then julienned
- 3 tbs. salad oil
- ½ cup vinegar salt to taste
- 1 head lettuce
- 1 small cucumber, sliced into thin rounds
- Using a bowl, mix all ingredients then refrigerate. Chill for an hour.
- On a serving platter, place a bed of lettuce and cucumber and top with the pickled
- Seaweed and shrimp mixture.
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