📝 About This Recipe
Originating from the coastal state of Sinaloa, Aguachile Negro is a dramatic and deeply flavorful twist on the classic lime-cured shrimp dish. Its striking obsidian hue comes from a blend of charred chilies and savory sauces, creating a smoky, umami-rich profile that balances the sharp acidity of fresh lime. This dish is a celebration of freshness and fire, perfect for those who crave a bold, sophisticated seafood experience.
🥗 Ingredients
The Seafood
- 1 pound Large Shrimp (deveined, butterflied, and tails removed; must be sashimi-grade)
- 1 teaspoon Kosher Salt (to taste)
The Black Marinade
- 6-8 pieces Chiles de Árbol (stems removed)
- 3/4 cup Fresh Lime Juice (about 6-8 juicy limes)
- 2 tablespoons Maggi Seasoning (for deep umami flavor)
- 1 tablespoon Worcestershire Sauce (Salsa Inglesa)
- 2 tablespoons Soy Sauce (low sodium preferred)
- 1 clove Garlic (peeled)
- 1/4 cup Cilantro (stems and leaves)
- 1/2 teaspoon Black Peppercorns (toasted)
Vegetables and Garnish
- 1 large English Cucumber (peeled in stripes, seeded, and sliced into half-moons)
- 1/2 medium Red Onion (very thinly sliced into half-moons)
- 1 large Avocado (sliced or cubed for topping)
- 2 pieces Radishes (thinly sliced for crunch)
- 1 handful Cilantro Sprigs (for garnish)
- 1 package Tostadas (corn tostadas for serving)
👨🍳 Instructions
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1
Prepare the shrimp by peeling and deveining them. Butterfly each shrimp by cutting along the back without slicing all the way through, then press flat. Rinse under cold water and pat very dry.
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2
Place the butterflied shrimp in a glass or ceramic bowl. Sprinkle with kosher salt, toss gently, and keep chilled in the refrigerator while you prepare the sauce.
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3
In a small dry skillet over medium-high heat, toast the chiles de árbol. Move them constantly until they are very dark—almost black—but not completely turned to ash. This 'tatemado' (charring) provides the signature color and smoky flavor.
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4
In a high-speed blender, combine the charred chilies, lime juice, Maggi seasoning, Worcestershire sauce, soy sauce, garlic clove, cilantro, and toasted peppercorns.
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5
Blend on high until the sauce is completely smooth and jet black. Taste the sauce; it should be punchy, salty, and acidic. Adjust lime or salt if necessary.
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6
Take the chilled shrimp out of the refrigerator. Arrange them in a single layer on a wide, shallow serving platter (this ensures even curing).
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7
Pour the black marinade over the shrimp, ensuring every piece is submerged. Let the shrimp sit in the marinade for 5-10 minutes. The shrimp should turn opaque but remain tender; do not over-cure.
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8
While the shrimp cures, soak the sliced red onions in ice water for 5 minutes to remove their harsh bite, then drain and pat dry.
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9
Incorporate the cucumber slices and drained red onions into the platter with the shrimp, tossing gently to coat them in the black sauce.
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10
Garnish the dish with avocado slices, radish rounds, and fresh cilantro leaves. The green and red colors will pop beautifully against the dark sauce.
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11
Serve immediately while chilled, accompanied by crisp corn tostadas and extra lime wedges on the side.
💡 Chef's Tips
Use the freshest shrimp possible; since they are 'cooked' by acid, quality is paramount. For a deeper black color without extra spice, you can add a teaspoon of squid ink or charred onion powder to the blender. Always use a non-reactive bowl (glass or ceramic) as the high acidity of the lime will react with metal. If you prefer less heat, remove the seeds from the charred chilies before blending. Don't let the shrimp sit in the lime juice for more than 15-20 minutes or they will become rubbery and tough.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican Lager or a Michelada to cut through the spice. A chilled glass of Albariño or Sauvignon Blanc complements the citrus and seafood beautifully. Serve with a side of saltine crackers or thick corn tostadas for the classic mariscos experience. Offer a bottle of Chiltepín hot sauce on the side for those who want an extra kick of heat. Follow the meal with a refreshing scoop of lime or mango sorbet to cleanse the palate.