The chemical triumph of raw seafood 'cooked' instantaneously in an intensely acidic, viciously spicy purée of lime juice, fresh chilies, and cilantro. It is electric, cold, and immediate.
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The Acid Bath. Arrange the butterflied raw shrimp in a single layer on a shallow platter. Season aggressively with coarse sea salt.
The Elixir. In a blender, combine the fresh lime juice, serrano chilies, and cilantro. Blend until completely smooth and fiercely green.
The Denaturation. Pour the electric green chili-lime elixir directly over the raw shrimp. The acid will instantly begin denaturing the proteins, turning the shrimp opaque.
The Geometry. Immediately scatter the paper-thin red onion and cucumber half-moons over the shrimp.
The Rush. Do not let it sit like traditional ceviche. Aguachile is meant to be eaten immediately while the center of the shrimp is still slightly raw and snappy. Serve with crisp tostadas.
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