Aguachiles is basically a spicy version of a ceviche. This recipe, from James Beard Award-winning cookbook author Joanne Weir, features shrimp marinated with serrano chiles and lime juice. Served at Weir's restaurant, Copita Tequileria y Comida in Sausalito, CA, this dish is refreshing and flavorful.
Place the shrimp in a bowl and cover with 1 ¾ cup lime juice and toss together to completely submerge. Let the shrimp sit for 15 minutes until they turn pink and opaque.
Peel, seed, and coarsely chop the whole cucumber. Place in the blender with the cilantro leaves and stems, 1 of the serrano chiles and 2 tablespoons of the reserved lime juice. Add ½ teaspoon salt and purée until smooth. Taste and add additional serrano chiles, salt, and reserved lime if needed. Toss with the shrimp.
Slice the remaining ½ cucumber into ¼-inch slices and place on a platter. Top with the shrimp and sauce. Place the red onion and avocado on top and garnish with cilantro sprigs. Serve with tortilla chips.