On my last trip to Tijuana I stopped and tried every aguachile I came across and I recreated my favorite parts of the ones tried to make this {Aguachile Verde} Sinaloa-Style Chile Lime Marinated Shrimp recipe.
Prepare The Butterflied Shrimp: Use a sharp knife to split the 1 pound of peeled shrimp half lengthwise and discard any veins. Transfer to a deep plate or shallow bowl, sprinkle all over with the 1 teaspoon salt, cover with plastic wrap, and refrigerate for the first time for at least 1 hour and up to 2 hours.
Bake The Crispy Tostadas: Meanwhile, heat the oven to 450°F and arrange a rack in the middle. Brush both sides of 8 to 12 tortillas with 1 tablespoon of the oil and place on a rimmed baking sheet. Bake until golden and crisp, about 5 to 8 minutes. Cool slightly before serving.
Make The Aguachile: Meanwhile, combine the 2 serrano chiles, 1 cup fresh lime juice, 1/2 cup water, and 1 bunch cilantro with a pinch of salt in a blender or food processor and blend until thoroughly blended. Toss the shrimp with chili-lime marinade and thee 1/2 thinly sliced onion and return to refrigerator for a second time for another 2 hours. Mix in the 2 thinly sliced cucumbers, season once more with salt and serve right away with tostadas and thinly sliced avocado.