Aguachile Recipe

Aguachile has shrimp cooked in a mixture of lime juice, chiles and cilantro, mixed with avocado and served with sliced cucumber and red onion.
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Ingredients
1 ½ pounds medium raw shrimp, peeled, deveined, and tail-off (26/30)
1 ½ cups lime juice, divided (fresh or bottled)
1 jalapeño
1 serrano pepper
1 tsp kosher salt
1 clove garlic
½ cup cilantro, tightly packed (small bunch)
1 medium cucumber, peeled, seeds removed and cut into half rings
½ medium red onion, thinly sliced
1 avocado, diced into cubes
Instructions
Shrimp
Place the cleaned shrimp in a shallow bowl or baking dish with 1 cup of lime juice. Mix together and cover. Refrigerate for 30 minutes, turning shrimp halfway through to ensure the shrimp is evenly coated.
Marinade
Toast the jalapeño and serrano chiles in a dry skillet until slightly charred all over. Rough chop the chiles and add them, salt, garlic, cilantro and the remaining ½ cup lime juice to a blender. Puree until smooth.
Pour the marinade through a fine mesh strainer into the bowl of marinating shrimp. Stir to combine, cover and place back in the refrigerator to marinate for another 30 minutes.
Before serving, add the cucumber slices, red onion and avocado to the shrimp and lightly toss to combine. Season to taste with salt if needed. Serve aguachiles on top of tostadas or scoop up with tortilla chips.
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