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

• 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

1. 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.
2. 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.
3. 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.

shrimp, kosher salt, serrano chilies, water, fresh juice from, freshly ground black pepper, red onion, cucumber, avocado

Taken from www.seriouseats.com/recipes/2014/09/shrimp-aguachile-ceviche-lime-cucumber-recipe.html (may not work)