Aguachile Verde

Ingredients

• 800 g (1 3/4 lb)raw shrimp — butterflied and cleaned
• 1 cuplime juice — about 10 limes
• 6serrano chiles — stemmed
• 1 bunchfresh cilantro
• 1cucumber — half blended, half sliced into half-moons
• 1red onion — thinly sliced and rinsed
• 1avocado — sliced
• 12tostadas — to serve
• 1 tspfine salt

Method

1. Begin by peeling and deveining 800 g (1 3/4 lb) of raw shrimp. Cut each shrimp into bite-sized pieces, ensuring they are even for uniform marination. Place the shrimp in a bowl and keep them in the refrigerator to maintain their freshness and cold temperature.
2. In a separate bowl, combine 1 cup of lime juice with 1 teaspoon of fine salt. Pour this mixture over the chilled shrimp, ensuring they are fully submerged. Allow the shrimp to marinate in the refrigerator until they turn opaque and firm, which indicates they are 'cooked' by the acid.
3. While the shrimp marinates, prepare the marinade by blending 6 serrano chiles, 1 peeled and chopped cucumber, and a handful of fresh cilantro leaves. Blend until smooth, making sure the mixture is vibrant green and aromatic. This will add heat and a fresh perfume to the dish.
4. Once the shrimp are ready, pour the blended chile mixture over them, stirring gently to coat each piece evenly. The shrimp should be well-covered with the green marinade, absorbing its flavors.
5. Thinly slice 1 red onion and fold it into the shrimp mixture just before serving. This ensures the onion remains crisp and adds a sharp, fresh bite to the dish.
6. To serve, spoon the aguachile mixture generously onto 12 tostadas. Slice 1 avocado and place a few slices on top of each tostada to add creaminess and balance the heat. Serve immediately to enjoy the contrast of textures and flavors.