Shrimp Aguachile (Aguachile de Camarón)

STEP 1: PREP

Using a mandolin or knife, thinly slice the red onions and set aside. Cut the cucumbers into rounds, about 1/4-inch thick.

STEP 2: MARINATE

Butterfly or cut the shrimp in half then add to a bowl. Season the shrimp with sea salt and mix. Add enough lime juice to cover the shrimp, mix, and refrigerate for about 4-5 minutes (leaving it in the lime juice too long can cause it to overcure and get tough).

STEP 3: PREP

To a second bowl, add the sliced onions and cover with a few tablespoons of lime juice. Set aside.

STEP 4: AGUACHILE

After the shrimp has marinated for about 4-5 minutes, drain the juice into a blender. To the blender, add the serrano, cilantro, parsley, and remaining lime juice. Blend until smooth. Add a few tablespoons of water as needed to reach a watery consistency. Add additional lime juice and salt to taste.

STEP 5: SERVE

Add the shrimp to a plate or serving dish and pour the aguachile over the shrimp. Top with the red onion, cucumber, avocado, piquín powder or cayenne, cilantro leaves, flaked sea salt, and a drizzle of olive oil. Serve with fresh lime wedges and tortilla chips.