This shrimp aguachile recipe is adapted from Hispanic Kitchen. It’s a classic dish from Sinaloa on the coast of Mexico. Similar to Peruvian ceviche, the shrimp marinates in acid (in this case, lime juice) and salt until it becomes partially cooked. This version is topped with a jalapeno-cilantro dressing (verde) and garnished with red onion, cucumbers and sliced serrano peppers. If you prefer more heat, you can use serrano in place of the jalapeno in the dressing. I've served this aguachile on top of a crispy tortilla as a tostada, but you can also eat it plain as is for a paleo version. Though less traditional, I've also eaten it on top of mixed greens - a refreshing and delicious salad of sorts. To make this low FODMAP, simply omit the avocado (or only use 1/8 per serving) and the red onion.