Mexican cuisine · Fish & Seafood

Aguachile Negro

Shrimp in a dark marinade of soy sauce, chiltepin, lime and Worcestershire sauce, glossy jet-black.

Ingredients · for 4 servings

• 16 very fresh shrimp (sashimi-grade)
• 6 limes
• 4 tbsp dark soy sauce
• 2 tbsp Worcestershire sauce
• 2 tsp chiltepin chili (or 2 chiles de árbol)
• 3 garlic cloves
• 1 red onion
• 1 cucumber
• 1/2 bunch cilantro
• 1 avocado
• Salt, pepper

Instructions

1. Peel the shrimp, devein them, and butterfly them lengthwise, then keep them cold covered.
2. Finely puree the juice of five limes with the soy sauce, Worcestershire sauce, chiltepin and garlic until a glossy, almost black marinade forms.
3. Pour the marinade through a fine sieve and season with the juice of the last lime and a little salt - the soy sauce already brings plenty of salt.
4. Cut the red onion into paper-thin rings and soak in ice water for 5 min., and shave the cucumber into thin half-moons.
5. Spread the shrimp in a single layer on a cold platter, pour the dark marinade over them, and let cure for 8-10 min. until firm outside and still translucent inside.
6. Top with the drained onion rings, cucumber, avocado wedges and cilantro leaves, grind over pepper, and serve ice-cold with tostadas.