Aguachile

Ingredients

• 400 g shrimp
• 8 pcs limes
• 4 pcs serrano chiles
• 1 pcs cucumber
• 1/2 pcs red onion
• 15 g cilantro
• 1 tsp salt
• 8 pcs tostadas

Steps

1. Butterfly the shrimp: slice each one along the back, removing the vein, and open flat.
2. Arrange in a single layer on a cold plate or shallow dish.
3. Blend lime juice (about 200ml), serrano chiles with seeds, cilantro stems, and salt until completely smooth and vivid green.
4. The sauce should be intensely spicy and acidic.
5. Slice the cucumber into thin half-moons and the red onion into paper-thin rings.
6. Soak the onion in ice water for 5 minutes to tame the bite.
7. Pour the green chile-lime water over the butterflied shrimp.
8. The acid will begin curing the shrimp immediately — they turn opaque within 5 minutes.
9. Add cucumber and drained onion.
10. Serve immediately while the shrimp are still tender, scattered with cilantro leaves.
11. Eat scooped onto tostadas.
12. This is meant to be eaten fresh — do not let it sit more than 15 minutes.