March 2016 - Toronto ON
We had this while we were in Puerto Vallarta this year and it was so good I had to find a recipe. I haven't made it as yet, but certainly plan to.
1 pound sashimi-grade head-on shrimp or 12 medium shrimp, shells and heads removed and reserved for another use (see note above)
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
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.
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.
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.