– 1 kg of large dry shrimp;
– 2 liters of tucupi Virrosas;
– 2 packs of jambu;
– 500g of lemon;
– 200g of salt;
– 4 kg of rib tambaqui;
– 500g of onion;
– 2 packs of green scent;
– Black pepper to taste;
– 100g of garlic;
– Paprika;

– Cooking tucupi with garlic;
– Add the chopped green scent, lemon juice and black pepper to taste;
– Season the tambaqui with lemon, salt, garlic, black pepper and paprika;
– Roast the fish until golden;
– Add jambu in tucupi and fish;