Shrimp Aguachile

• 180 g raw Large raw shrimp, peeled (6.3 oz raw)
• 1 g Salt (⅛ tsp)
• 45 g Lime juice (3 tbsp)
• 10 g raw Jalapeño or serrano chili (0.4 oz raw)
• 6 g raw Cilantro (⅓ cup chopped)
• 1 g raw (½ clove) Garlic
• 80 g raw Cucumber (2.8 oz raw)
• 20 g raw Red onion (0.7 oz raw)
• 20 g raw Avocado (0.7 oz raw)

You'll need: Small blender, Shallow bowl or plate, Sharp knife, Cutting board.

Method

1. Butterfly the shrimp

   Make sure the shrimp are cleaned and deveined. Slice each one almost in half lengthways and open it out flat like a book. Lay them in the shallow bowl and sprinkle with the salt.

   Use very fresh shrimp sold for eating raw, or frozen raw shrimp thawed in the fridge. Lime firms the shrimp but doesn't cook away germs like heat. Not recommended during pregnancy.

2. Blend the green chili water

   Blend the lime juice, jalapeño, most of the cilantro and the garlic until smooth and bright green. Pour it over the shrimp.

   Keep the seeds in for real heat, or take them out for a milder bowl.

3. Cure the shrimp

   Leave the shrimp in the chili lime for 10–15 minutes, until they turn pink and opaque on the outside. Meanwhile, slice the cucumber and red onion very thinly.

   Don't leave it for hours. The shrimp turn rubbery.

4. Layer and serve

   Scatter the cucumber and onion over the shrimp, add the sliced avocado and the rest of the cilantro, and eat straight away with a fork.

   Spoon some of the green liquid over each bite. It's the best part.

Swaps

• Raw shrimp → Cooked peeled shrimpA safe no-raw version. Pour over the chili lime just before eating.
• Jalapeño → Half a green bell pepperAll the color and none of the heat.