1. Blend the lemon juice, garlic, coriander, jalapeño pepper, serrano pepper, salt and pepper.
2. Pour the previous preparation over the shrimp and marinate in the fridge for 30 minutes.
3. In a bowl, mix the tortilla with the oil, chili powder and salt. Stir until integrated, place on a tray and bake at 180 °C for 15 minutes or until golden.
4. Serve the aguachile on an extended plate, garnish with red onion, cucumber, serrano pepper, crown with coriander. Accompany with the tortilla chips.