1 Serrano chili, sliced in half lengthwise (optional for extra spicy)
1 cup cilantro, packed (half of a large bunch)
2 garlic cloves, peeled
1 1/2 cups sliced English cucumber
1/4 of a red onion, very thinly sliced
avocado slices
2ea. radishes, sliced
Salt and Pepper to taste
4 oz. Tortilla Chips
Directions
For the shrimp, skewer the shrimp so that they remain straight and blanch in hot water for 30 seconds. Remove and place in the cooler or ice bath.
For the lime juice marinade, juice 3 of the limes and place the blanched shrimp in there to marinate for 30 minutes.
For the agua chili, in a blender add the remaining 3 limes juiced and zest, jalapeno, Serrano, cilantro (leave some for garnish), and garlic. Blend until smooth reserve until ready to plate. Season with salt and pepper to taste.
For the garnish, slice the cucumber, radish, and red onion on a mandolin very thin. Dice the avocado and reserve all garnishes for the plate.
For the plate, place the lime marinated shrimp on a plate or large flared bowl. Top with the agua chili and garnish with cucumber, radish, red onion, and avocado. Sprinkle with cilantro leaves and serve with tortilla chips.
