Sinaloa-Style Green Aguachile with Shrimp and Cucumber

What you need

• 500 g (1 lb) large raw shrimp, peeled and deveined, very fresh
• 250 ml (1 cup) fresh lime juice, from 10-12 limes
• 4 serrano chiles, stems removed
• 1 handful cilantro, leaves and tender stems
• 1 tsp salt
• 1 cucumber, peeled, halved and thinly sliced
• 1/2 red onion, sliced paper thin
• black pepper, to taste
• tostadas, for serving

Method

Restated from the original video

1. 1

   Keep the shrimp very cold. Cut along the back of each one almost all the way through and open it out flat like a book.

2. 2

   Lay the shrimp in a single layer in a shallow glass or ceramic dish and sprinkle with half the salt.

3. 3

   Pour a third of the lime juice over the shrimp and chill for 15 min, until the surface starts to turn pink and opaque.

4. 4

   Blend the remaining lime juice with the serranos, most of the cilantro and the rest of the salt until smooth and bright green.

5. 5

   Pour the green sauce over the shrimp, scatter over the onion and turn everything gently.

6. 6

   Chill for another 10-15 min, until the shrimp are pink outside but still slightly glassy in the centre.

7. 7

   Arrange the cucumber over the shrimp and top with the remaining cilantro and a grind of black pepper.

8. 8

   Serve right away, very cold, with tostadas on the side.

Imported from afarmgirlsdabbles.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.