📝 About This Recipe
A dramatic and sophisticated twist on the classic Sinaloan ceviche, this Aguachile Negro is defined by its deep, smoky complexity and striking obsidian hue. The 'black' sauce is achieved through the art of 'tatemado'—charring chilies and aromatics until blackened—balanced with the umami of soy sauce and the bright zing of fresh lime. It is a masterful dance of heat, acidity, and the buttery sweetness of premium raw shrimp.
🥗 Ingredients
The Shrimp
- 1 pound Large Blue Shrimp (fresh, deveined, butterfly-cut, and chilled)
- 1/2 teaspoon Kosher Salt (to taste)
The Black Recado (Marinade Base)
- 3 pieces Habanero Peppers (charred until blackened)
- 3 pieces Garlic Cloves (unpeeled for roasting)
- 1/4 piece White Onion (thick slice)
- 3/4 cup Fresh Lime Juice (about 6-8 limes, freshly squeezed)
- 3 tablespoons Maggi Seasoning or Soy Sauce (for deep umami and color)
- 1 tablespoon Worcestershire Sauce (Salsa Inglesa)
- 5-6 pieces Dried Chiltepin Peppers (optional, for extra heat)
The Fresh Components
- 1 half English Cucumber (peeled in stripes, seeded, and sliced into half-moons)
- 1/2 piece Red Onion (very thinly sliced into feathers)
- 1/4 cup Cilantro (freshly chopped)
- 2 pieces Radishes (sliced into paper-thin rounds)
- 1 piece Avocado (sliced for garnish)
👨🍳 Instructions
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1
Begin by preparing the shrimp: peel and devein them, then use a sharp paring knife to butterfly them deeply along the back so they lay flat. Rinse under cold water and pat very dry with paper towels.
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2
Place the cleaned shrimp in a single layer on a cold platter, sprinkle lightly with kosher salt, and return them to the refrigerator. Keeping the shrimp ice-cold is essential for the best texture.
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3
Heat a dry cast-iron skillet or comal over medium-high heat. Place the habaneros, unpeeled garlic cloves, and the thick slice of white onion directly on the hot surface.
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4
Char the vegetables until they are softened and have significant black blistered spots on all sides. The habaneros should be almost entirely black for that signature 'negro' flavor.
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5
Remove the garlic from their skins. Place the charred habaneros (stems removed), roasted garlic, and charred onion into a high-speed blender.
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6
Add the fresh lime juice, Maggi seasoning (or soy sauce), Worcestershire sauce, and chiltepin peppers to the blender.
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7
Blend on high until the sauce is completely smooth and pitch black. Taste the sauce; it should be intensely spicy, salty, and acidic. Adjust with a pinch more salt if needed.
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8
Prepare the vegetables: soak the sliced red onions in a bowl of ice water for 5 minutes to remove their harsh bite, then drain and pat dry.
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9
To assemble, arrange the chilled shrimp in a decorative circular pattern on a shallow serving plate or 'molcajete'.
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10
Scatter the cucumber half-moons and the tempered red onions over and around the shrimp.
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11
Pour the black aguachile sauce over the shrimp, ensuring every piece is submerged or well-coated. Let it sit for only 2-3 minutes; the 'cook' should be very brief to keep the shrimp tender.
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12
Garnish the dish with radish slices, fresh cilantro, and fan out the avocado slices on top to provide a creamy contrast to the heat.
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13
Serve immediately while the temperature is ice-cold and the shrimp still has a 'snap'.
💡 Chef's Tips
Always use 'sushi-grade' or the freshest wild-caught shrimp possible since they are barely cured. If the sauce is too spicy, add a teaspoon of agave nectar or honey to balance the charred heat. For a darker color without extra heat, you can char a small piece of corn tortilla until it is ash-black and blend it into the sauce. Avoid marinating the shrimp for more than 5 minutes before serving, or the acid will turn the texture rubbery. Make sure your lime juice is freshly squeezed; bottled juice will ruin the delicate balance of the dish.
🍽️ Serving Suggestions
Serve with thick, crunchy corn tostadas or saltine crackers. Pair with a crisp Mexican Lager or a chilled Michelada with extra lime. A side of tropical fruit like mango or pineapple can help cool the palate between bites. Keep a bottle of cold sparkling water nearby to refresh the taste buds from the habanero heat. Serve in a chilled stone molcajete for a beautiful, rustic presentation.