Instructions

for the shrimp

Using sharp knife, halve 455 grams shrimp, peeled and deveined, lengthwise by slicing through incision that was made to remove vein. Pat shrimp dry with paper towels, then transfer shrimp to 13 by 9-inch baking dish and gently toss with 2 teaspoons extra-virgin olive oil, ¾ teaspoon kosher salt, and ⅛ teaspoon pepper to evenly coat. Arrange shrimp in even layer in dish, cut side up, and pour 100 grams lime juice evenly over top. Transfer to refrigerator and chill for 30 minutes to 1 hour.

for the aguachile

Puree 245 grams lime juice, 45 grams chopped English cucumber, 30 grams cilantro leaves and tender stems, 15 grams chopped red onion, 10 grams serrano chile, 1 peeled garlic clove, 1 teaspoon kosher salt, ¼ teaspoon sugar, and ⅛ teaspoon Jugo Maggi in blender on high speed until smooth, about 1 minute, scraping down sides of blender jar as needed. If you prefer supersmooth aguachile, strain mixture through fine-mesh strainer.
Pour half of aguachile over shrimp in baking dish; set remaining aguachile aside. Let shrimp sit in aguachile at room temperature for 5 minutes.
Arrange ½ English cucumber, sliced thin, around edge of large rimmed serving platter in shingled pattern. Use slotted spoon to transfer shrimp to center of platter, discarding liquid left behind in dish. Pour remaining reserved aguachile over shrimp. Sprinkle thinly sliced red onion around shrimp, dust with chiltepín powder, and garnish with ½ avocado, sliced thin, and cilantro leaves. Serve with tostadas.