Aguachiles Gluten-Free Recipe From Joanne Weir

Ingredients

• ¾ medium cucumber, peeled
• ¼ cup lime juice (from about 2 limes)
• ¼ serrano chile, roughly chopped (seeded for less heat)
• ¼ cup roughly chopped cilantro leaves and stems, plus extra leaves for serving
• 1¼ teaspoons kosher salt
• 1 pound extra-large shrimp, peeled and deveined
• ¼ small red onion, thinly sliced
• ½ avocado--pitted, peeled and thinly sliced
• Flaky salt or sea salt

Directions

1. Roughly chop one-third of the cucumber and add it to a blender jar along with the lime juice, chile, cilantro and ¼ teaspoon salt. Purée until very sooth.
2. Fill a large bowl with ice and water and set a fine-mesh sieve into the ice water. Fill a large saucepan with water, add the remaining 1 teaspoon of salt and bring the water to a boil over high heat. To the boiling water, add the shrimp and cook until they begin to curl and turn pink, 5 to 6 seconds. Use a slotted spoon to immediately transfer the shrimp to the sieve in the ice water. Repeat with the remaining shrimp. Once the shrimp are cool, remove them from the ice water and set on a kitchen towel to drain.
3. Thinly slice the remaining cucumber crosswise and divide between 4 plates. In a large bowl, toss the shrimp with the cucumber-chile water and divide the shrimp and sauce evenly over the cucumber. Top with the sliced red onion and avocado, season with sea salt and finish with a few cilantro leaves. Serve immediately.