How to make it

1. Slice the shrimp in half (lengthwise) and remove any veins or tails.  Place in a shallow serving dish in one layer if possible. Squeeze with enough lime to cover the shrimp- which will cook the shrimp, turning them slightly pink. Sprinkle with a little salt. Turn shrimp over as needed to cook both sides in the lime juice – this will take about 20-30 minutes.
2. Place red onion in a bowl and season generously with salt. Pour just enough water to cover the onions. Add a splash of white vinegar to enhance and bring out the red color of the onion.
3. Make the Aguachile Marinade: Place the marinade ingredients in a blender and blend until smooth, for a full minute, scraping down sides as necessary. If you have excess lime juice marinating the shrimp you can use some of this in the blender to make your ½ cup.
4. Pour the aguachile marinade over the shrimp and toss to coat. Drain the onions and scatter them over top, mixing them in slightly. Add cucumber and radishes. Refrigerate for 30 minutes or up to 4 hours. This is best served cold!
5. When ready to serve, add avocado slices to the top, scatter with fresh cilantro and a drizzle of olive oil.
6. Serve with tortilla chips or mini tostadas on the side. Enjoy!