Photograph of the finished Aguachile negro

Mexico · Tôm tái xốt đen Aguachile negro

Aguachile negro

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 2.5 lb
  • Photograph of Lime Lime 12
  • Photograph of Mexican dried chillies Mexican dried chillies 3.5 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Shallots Shallots 2
  • Photograph of Cucumber Cucumber 1.1 lb
  • Photograph of Avocado Avocado 2
  • Photograph of Tortilla Tortilla 16
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Roast the dried Mexican chilies for 40 seconds, then soak them in hot water for 20 minutes until they soften completely.
  2. 2 Blend the chilies with garlic, soy sauce, and lemon juice, then strain through a sieve to create a dark brown sauce.
  3. 3 Soy sauce is what gives the sauce its dark color and deep salty flavor, which is what distinguishes it from the green aguachile.
  4. 4 Peel the shrimp, slit them lengthwise along the back, and soak them in ice-salt water for 10 minutes.
  5. 5 Arrange the shrimp in a single layer on a cold plate, pour the dark sauce over them, and refrigerate for 12 minutes.
  6. 6 Arrange the pickled red onion, cucumber, and avocado on top and serve with the crispy tortilla.
Start cooking