Classic Shrimp Aguachile With Lime, Cucumber, and Red Onion Recipe

Name: Classic Shrimp Aguachile With Lime, Cucumber, and Red Onion Recipe
Ingredients: 1 pound sashimi-grade head-on shrimp or 12 medium shrimp, shells and heads removed and reserved for another use (see note); Sea or kosher salt; 2 serrano chilies, stemmed and cut into 1/4-inch pieces; 2 tablespoons water; 4 tablespoons fresh juice from 4 limes; Freshly ground black pepper; 1/4 cup thinly sliced red onion; 2 tablespoons diced seeded cucumber; Tostadas and sliced avocado, for serving

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Classic Shrimp Aguachile With Lime, Cucumber, and Red Onion Recipe

Ingredients

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1 pound sashimi-grade head-on shrimp or 12 medium shrimp, shells and heads removed and reserved for another use (see note)Sea or kosher salt2 serrano chilies, stemmed and cut into 1/4-inch pieces2 tablespoons water4 tablespoons fresh juice from 4 limesFreshly ground black pepper1/4 cup thinly sliced red onion2 tablespoons diced seeded cucumberTostadas and sliced avocado, for serving

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Instructions

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Split shrimp in half lengthwise and discard any veins. Transfer to a plate, sprinkle all over with salt, cover with plastic, and refrigerate at least 1 hour and up to 2 hours. Meanwhile, in a mortar and pestle, combine chilies with a pinch of salt and pulverize thoroughly, then add water and continue to work until chilies are reduced to tiny bits. Alternatively, blend chilies with water in a blender or with an immersion blender until thoroughly blended. Add lime juice and season with salt and pepper. In a mixing bowl, toss shrimp with chili-lime marinade, onion, and cucumber. Season once more with salt and pepper and serve right away with tostadas and avocado.