Peel and devein the shrimp.
In a pot of boiling salted water, cook the shrimp for 90seconds and immediately drain and place in mixing bowl.
In a blender, add the chiles, cilantro, and lime juice. Puree until smooth.
Pour the Aguachile mixture over the shrimp. Add the sliced red onion and sliced radishes to the bowl and toss to incorporate well.
Refrigerate for 4-8 hours.
Serve sliced avocado, sliced chiles, lime wedges and tortilla chips on the side or place the shrimp on top of the tortilla chips.