Aguachile negro

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.