Sinaloan Shrimp Aguachile Tostadas

Ingredients

• 12 oz raw sushi-grade shrimp, peeled and butterflied
• 1 cup fresh lime juice
• 3 to 4 serrano chilies, stemmed
• 1 cucumber, half blended and half thinly sliced
• 1/2 cup cilantro leaves and stems
• 1/2 red onion, very thinly sliced
• 6 tostadas or fried tortillas
• 1 avocado, sliced
• 1 tsp fine salt, plus more to taste
• 1 lime, cut into wedges
• Black pepper

Steps

1. Butterfly the shrimp by slicing them lengthwise almost all the way through and opening them flat. Thin, even pieces cure at the same rate, which is the whole trick to aguachile.
2. Keep the shrimp refrigerated on ice until the moment you dress them.
3. Soak the sliced red onion in iced water for 10 minutes to take out its raw bite, then drain and pat dry.
4. Blend the lime juice, serranos, half the cucumber, the cilantro, the salt, and black pepper until smooth and bright green. Taste it: aguachile should be aggressively hot and sour.
5. Pour the chilled aguachile over the shrimp in a glass or ceramic bowl, never metal, and toss to coat.
6. Leave for 5 to 10 minutes only, until the shrimp turn pink and opaque at the edges but stay slightly translucent at the centre.
7. Unlike ceviche, aguachile is served almost immediately. Left longer, the acid firms the shrimp into something chalky and the dish loses its point.
8. Pile the shrimp and their liquid onto the tostadas with the sliced cucumber, onion, and avocado, and serve at once with lime wedges. Use sushi-grade shrimp from a trusted supplier and keep everything cold.

Allergen note: Contains raw shellfish. Use sushi-grade shrimp and keep it chilled.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.