Easy Aguachile (Mexican Aguachile de Camaron)

Roughly chop one cucumber. Thinly slice the other cucumber into half moons.

Butterfly the shrimp by slicing them in half lengthwise. Season with the kosher salt and black pepper and toss well. Place the shrimp in a large bowl with the lime juice, making sure the shrimp are fully covered. Cover and refrigerate for 20–30 minutes, just until the shrimp turn opaque and “cook” in the citrus.

Remove about 3/4 cup of the lime juice from the shrimp and transfer it to a blender. Add the roughly chopped cucumber, serrano peppers, cilantro, jalapeño, garlic, Jugo Maggi, and Worcestershire sauce. Blend until completely smooth and bright green. Taste and adjust with more salt or pepper if needed.

Add the very thinly sliced red onion and the remaining cucumber, thinly sliced into half moons, to the bowl of shrimp. Pour the green sauce over everything and toss to coat.

Let the mixture rest for 10 minutes so the flavors come together.

Top with 1–2 sliced avocados and extra cilantro. Serve immediately with tostadas or tortilla chips.