Shrimp in Aguachile
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 lb of medium sized shrimp, shelled and de-veined
1 cup of fresh lime juice (about 6-8 limes)
1/2 red onion, thinly sliced
3 serranos (If you don’t want this ceviche as hot, deseed your chile pepper before blending them, just make sure to remove the seeds and white parts)
kosher or sea salt
Tostadas
Avocados
Instructions:
Slice the stems off your serranos and down the middle. Place them in a blender or food processor with the lime juice and a pinch of salt. Blend until a smooth, its okay if there are little bits of serrano.
Slice the shrimp down the middle so there are two moon shapes. You will likely have to go in and remove another vein with a small paring knife after splitting them.
Place the shrimp in a non-reactive bowl and pour the lime serrano mixture over the shrimp. Cover with plastic wrap and refrigerate for at least two hours, mixing a couple times in between. Toss with the sliced onions and serve over tostadas and top with sliced avocado.
From globetrotterdiaries.com