1/2 bunch cilantro, approximately 1 1/2 cups, plus more for garnish
2 jalapeños seeded and stems removed
2 Serrano seeded and stems removed
2 cloves garlic
2 mini cucumbers
1/2 of a red onion
salt to taste
Begin by removing the shells and deveining your shrimp. Slice the shrimp in half lengthwise and then cut them again into bite size pieces. Place the shrimp into a bowl and squeeze over enough lime juice to submerge, around 3 limes. Put the shrimp in the fridge while you do the next steps.
Place your cilantro(stems included), jalapeño, serrano, the juice of 2 limes, garlic, and a pinch of salt into the blender and blend on low, scraping down the sides of the blender as needed, until everything is completely broken down. If you’re having trouble add a tablespoon of water and continue blending until its smooth. Reserve in the fridge
Slice your red onion as thin as you can, around 1/8th of an inch thin. Dunk them in a small bowl of ice water for 3-5 minutes, this will crisp them up and also get rid of a bit of the pungent raw onion flavor. Remove from the ice water and drain well
Slice your mini cucumber 1/4th of an inch thick.
Pull your shrimp out of the fridge and pour over the marinade. Add the cucumber and red onion and mix well.
Place back in the fridge for another 15 minutes (at least) to let the marinade do its work, and serve immediately for a more raw aguachile. The longer you let it sit in the acidic marinade the more “cooked” and firmer it will become. This should be eaten within 3 days
before serving taste and adjust salt, garnish with more cilantro and serve with tostadas or tortilla chips