A guachiles are basically a spicier version of ceviche that is the ideal meal for a sizzling summer day. The dish is made with shrimp marinated in a mixture of limes, cilantro, and Serrano chiles. Typically, the shrimp is supposed to marinate in the citrus long enough to cook through. However, if you are not fond of raw shrimp, try poaching the shrimp briefly before marinating it.
1 lb fresh shrimp
4 Serrano chiles, stemmed
8-10 limes, juiced
1 small red onion, thinly sliced
¼ cup cilantro
1 avocado, sliced
1¼ tsp sea salt, or to taste
If your shrimp is not deveined, cut each shrimp along the dark line and remove the vein. Rinse the shrimp and set them aside. Remember to always keep shellfish cold while you work.
In the blender, add the Serrano peppers, lime juice, cilantro and sea salt. Blend until all the ingredients are well combined. Chunks of chile are desirable.
Pour your lime mixture over the shrimp making sure that they are covered. Marinate for 1 to 2 hours so that the shrimp cook through and absorb the flavors of the mixture. The shrimp should be opaque when it is done.
In the meantime, prepare the cucumber by peeling it, cutting it lengthwise and removing the seeds. Cut half of the cucumber into crescent moons for the shrimp mixture and reserve the remaining half for garnish.
Thinly slice the red onion and set aside. Cut the avocado in half, remove the seed, peel and then cut into slices.
Finally, add the cucumbers to the shrimp mixture and toss to combine. Spoon the mixture onto a serving dish and top with avocado and red onion. Refrigerate until ready to serve. Garnish with cucumber, cilantro and sliced tomato.