Shrimp aguachile

Pasos

1. Thaw the shrimp in the refrigerator, then pat them dry carefully; they should be cold, firm, and free of excess water. Use shrimp appropriately sourced and treated for raw service, and keep them refrigerated.
2. Slice the shrimp lengthwise to butterfly them, remove the vein if necessary, then arrange them in a shallow dish.
3. Squeeze the limes and pour some of the juice over the shrimp with salt; let marinate in the refrigerator until they become opaque around the edges and slightly pearlescent in the center.
4. Meanwhile, very thinly slice the red onion and plunge it into cold water; it should lose its harshness while remaining crunchy.
5. Blend the remaining lime juice with the green chile, cilantro, and salt until you have a thin, very fresh, and quite spicy green sauce.
6. Slice the cucumber into thin half-moons or ribbons, then drain the red onion; the vegetables should remain sharp and crunchy.
7. Pour the green sauce over the marinated shrimp, add the cucumber and onion, then gently mix to coat without breaking the shrimp.
8. Plate very cold in shallow bowls or a ceramic dish, add the sliced avocado, and serve immediately with the crispy corn tostadas.