Aguachile verde with shrimp

Preparing the shrimps

1. Place the shrimp on a cutting board and, using a sharp knife, make a longitudinal incision along the length of each shrimp (cut in the shape of a “butterfly”, like a small book).
2. Remove the black vein (the intestine) running through the shrimp by pinching it with a toothpick or simply with your fingers. This little clean-up improves texture and taste.
3. Place the shrimp in a bowl and add a few drops of cider vinegar, salt and pepper to taste.
4. Squeeze juice from 3-4 lemons.
5. Place the shrimp in the lemon. Marinate while you prepare the rest of the ingredients for 15 to 30 minutes.

Preparing the sauce

1. Place all sauce ingredients in a blender: chillies, avocado, 1/4 red onion, 1/4 cucumber, garlic, 1/2 bunch fresh coriander, mayonnaise, soy sauce and the lime juice used to marinate the shrimp.
2. If you prefer a milder cocktail, reduce the amount of chillies or remove the seeds to minimize the heat.
3. Blend until smooth and homogeneous. If the sauce is too thick for your taste, you can add a little water or lemon juice to soften it.
4. Once well blended, strain the sauce through a fine sieve to separate the liquid from the solids.

Assembling the dish

1. Cut the remaining 1/4 red onion into thin slices.
2. Cut the remaining cucumber into fine half-moons. These pieces will add crunch to the dish.
3. In a large bowl or plate, place the marinated shrimp on the bottom.
4. Add the strained green sauce, onion and cucumbers on top.
5. Toss gently.
6. Garnish with a sprinkling of chopped fresh coriander, lime slices and, if you like, slices of chilli pepper for a little extra spice.