INGREDIENTS | SERVES 4
FOR THE SALSA DE SERRANO
2 medium tomatillos (3.4 oz / 97 g), husked, rinsed, and quartered
4 chiles serranos (3.4 oz/ 97.2 g), stemmed and coarsely chopped
1 large garlic clove, lightly crushed
1/4 cup fresh cilantro leaves with tender stems (1.41 oz / 30 g)
3/4 teaspoon Morton kosher salt (0.14 oz / 4g), plus more to taste
FOR THE AGUACHILE
1 pound (453 g) large shrimp, shelled, deveined, and butterflied
1/4 teaspoon finely grated lime zest
3/4 cup fresh lime juice (about 6 limes)
Morton kosher salt
1/2 medium cucumber (4.9 oz/ 140 g), peeled, seeded, and thinly sliced
1.2 medium red onion (5.4 oz/ 154 g), thinly sliced
freshly ground pepper
Tostadas, totopos, saltine crackers — or your favourite selection of chips and crackers
1. MAKE THE SALSA DE SERRANO: In a blender on medium-low speed, puree the tomatillos, chiles serranos, garlic, cilantro, salt , and 1/2 cup ice water (this keeps it very green) until smooth. Do not be tempted to blend above medium speed or your salsa will get airy and will have the texture of a smoothie. Taste and season with more salt if desired.
2. ASSEMBLE THE AGUACHILE: In a medium bowl, toss the shrimp with the lime zest and lime juice. Season with salt on a platter in an even layer.
3. Arrange the cucumber around the edges, then arrange the onion inside the cucumber ring. Arrange the avocado in the center and season with pepper. Serve with tostadas, totopos, saltines — or your favourite selection of chips and crackers — and the salsa de serano.