| Peel raw shrimp and cut into fillets lengthwise. Reserve. Squeeze lime juice and mix with serrano chili pepper, salt and pepper to taste, in a blender. Cut peeled cucumber into thin slices and place a cucumber bed on plate. Place shrimp on top and bathe them with blended sauce. Decorate with Bermuda onion slices. Serve with toasted corn tortillas (tostadas).
|
