Aguachile Verde (Chile-Lime Cured Shrimp)

Butterfly each shrimp: slice along the curved back almost all the way through and open it out flat like a book, so the lime penetrates evenly. Spread them in a single layer on a shallow dish.

Blend the lime juice, serranos, cilantro, garlic and salt into a loose bright-green 'chile water'. Taste it — it should be fiery, sour and a little salty.

💡 For a smoother, less punchy heat, strain the chile water; for a rustic version, leave it as is. Either way, make it just before serving so it keeps its raw, grassy brightness.

Pour the chile water over the butterflied shrimp so they are just submerged. Leave them 10–15 minutes, until the flesh has turned from grey and glassy to pink and opaque at the edges.

💡 The lime 'cooks' the shrimp chemically the way it does in ceviche — but keep it short. Leave them in too long and they turn rubbery and over-cured, losing the tender snap that is the whole point.

Lay the cucumber and red onion over and around the shrimp and gently turn everything together. Let it sit 2 minutes more.

Serve cold, straight away, with avocado slices and tostadas alongside for scooping. Spoon plenty of the chile water over each portion.