Aguachile Negro
Raw shrimp cured in a vibrant black chile and lime juice sauce with minimal ingredients. Served ice-cold as a refreshing appetizer or light meal.
- Total time
- 12 min
- Servings
- 4
- Calories
- 142
- Protein
- 28g
Ingredients
- ¾ cup fresh lime juice
- 4 whole dried arbol or pasilla negro chiles
- 1 whole jalapeño
- 2 whole garlic clove
- 1.5 lbs large shrimp, peeled and deveined
- 1 pinch salt to taste
Instructions
- 1
Remove stems and seeds from dried chiles. Toast in a dry skillet 20 seconds until fragrant, then soak in warm water 5 minutes.
- 2
Drain chiles and add to blender with lime juice, jalapeño, and garlic. Blend until smooth and dark.
- 3
Strain sauce through a fine sieve into a bowl, pressing solids to extract maximum liquid. Discard pulp.
- 4
Add shrimp and salt to the sauce. Stir gently to coat evenly.
- 5
Cover and refrigerate 8–10 minutes until shrimp turns opaque and firms up.
- 6
Serve in chilled bowls with extra sauce spooned over. Optional: garnish with diced avocado, fresh cilantro, or thinly sliced radish.
Tools you’ll need
- 12-inch skillet
- blender
- fine mesh sieve
- medium bowl
- measuring cups
- cutting board and knife
- spoon
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