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1 Lb large raw shrimp, peeled, deveined, and sliced lengthwise (butterflied)

½ cup fresh lime juice

⅓ cup chopped fresh cilantro

2 serrano peppers, stem removed and roughly chopped (seeded if you prefer less heat)

⅓ cucumber, peeled, seeded, and chopped

1 clove of garlic

Salt and black pepper to taste

2 tbsp chopped red onion

¾ cucumber, peeled, seeded, and sliced

1 ½ oz red onion, thinly sliced (about ⅓ of a medium onion)

1 serrano pepper, thinly sliced

1 medium avocado, cut into slices

Tostadas, corn tortillas or tortilla chips (Optional)

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1. Clean and devein your shrimp.

2. Slice the shrimp in half lengthwise and pat the butterflied shrimp dry.

3. In a non-reactive shallow dish (glass or ceramic), arrange the shrimp in a single layer if possible.

4. In a blender, combine the lime juice, chopped cilantro, serrano peppers, chopped cucumber, garlic clove, and chopped onion. Season with salt and black pepper.

5. Blend until smooth. Taste the marinade before pouring it over the shrimp.

6. Pour the marinade evenly over the shrimp, making sure they are fully covered.

7. Cover and refrigerate for 15 to 20 minutes, or until the shrimp turns pink and opaque.

8. Once the shrimp are ready, top them with the sliced cucumber, thinly sliced red onion, sliced serrano pepper, and avocado slices.

9. Enjoy your aguachile over crispy corn tostadas or tortilla chips.

Do’s

Cook shrimp with lime, salt and peper and red onion

Save the seeds from the cucumbers (not all) and add it to blend with serranos, cilantro, lime juice

Don’t

Add any soy sauce or other sauce to mix lol