I make one Celery Salsa, then divide it into two: a Mild Papaya Salsa, and a spicier pineapple and Palermo (a sweet pepper) Salsa. Many Japanese don't like cilantro so many years ago I started substituting Mitsuba which gives the salsas a very fresh taste. Serve over tofu for a vegetarian feast. —BoulderGalinTokyo
BASIC CELERY SALSA: Add celery, onion, jalapeno, garlic, lime juice, mitsuba or cilantro, and salt in a large bowl. Mix, then divide the salsa in half into two separate bowls.
MILD PAPAYA CELERY SALSA: In the first bowl, add papaya, olive oil, white pepper, mustard, and cumin. Mix and chill in fridge.
Spicy Pineapple Celery Salsa with Palermo Pepper
SPICY PINEAPPLE CELERY SALSA WITH PALERMO PEPPER: To second bowl of celery salsa add pineapple, palermo pepper, oregano, black and red pepper. Chill in fridge.
STEAMED SHRIMP: Massage shrimp with sake. Let rest for 10 minutes. If shrimp smells 'fishy' rinse with water, and add sake again.
Season with salt and pepper.
Under steamer basket put orange peels and water and bring to a simmer. Add shrimp to steamer basket and add lid. Steam until the shrimp are pink and texture is firm, but probably not more than 5 minutes.
Adjust salt and spices to salsas if necessary. Serve with hot or cold shrimp, or spoon over tofu.