Sinaloa is very well known for this dish. It’s so simple but oh-so good as an appetizer, especially when served with an ice-cold beer.
20 raw prawns/shrimps, cleaned, shelled, deveined and cut in half
350 ml/1½ cups freshly squeezed lime juice
2 tablespoons sea salt
1–2 fresh green chillies/chiles, finely chopped (depending on how spicy you like your food)
1 red onion, thinly sliced
1 cucumber, halved lengthways and thinly sliced
Place all the ingredients in a large bowl and stir gently to mix everything together. Taste and adjust the seasoning if needed. Leave to rest for 1 minute. After 1 minute, serve the aguachile straight away with the tostadas and avocado salsa.
Note: Always use the freshest prawns you can find from a trusted fishmonger or supplier.