Garlic shrimp aguachile

Put the cilantro (stems are fine) into a blender cup with the peeled, roughly chopped garlic, about half a serrano sliced with its seeds, freshly squeezed lime juice and cold water.

Season with salt, freshly ground black pepper and a little white sugar; blend until liquefied. Cover and refrigerate.

Slice red onions thinly and keep them in cold water in the fridge to take out the heat; drain when needed.

Peel the cucumbers, cut in half and slice across every quarter to half inch.

Halve large peeled, deveined raw shrimp horizontally with the blade parallel to the board; small shrimp need no cutting. Check the deveining carefully.

Combine the shrimp, drained red onions and cucumber in a bowl; stir the aguachile, pour it in and mix, pressing down so every piece of shrimp is under the liquid, since the lime acid cooks it.

Serve immediately with the shrimp raw (the traditional way), or refrigerate 30 to 60 minutes for a firmer, ceviche-like texture.

Spoon into a serving bowl chilled in the freezer and pour over as much of the liquid as wanted.

Garnish with thinly sliced jalapeno, a little Fresno chili, a little red onion and a little cilantro. Serve with corn tortilla chips and cold cherry tomatoes.