Black Aguachile (Aguachile Negro)

Toast the chilhuacle negro chilies in a dry skillet over medium heat for 1‑2 minutes, shaking the pan frequently, until they become fragrant but not burnt.

Place the toasted chilies in a heat‑proof bowl, cover with the 1 L of hot water, and let them soak for 15 minutes to rehydrate.

While the chilies soak, blend the softened chilies with the garlic cloves, a pinch of salt, and ¼ cup of the lime juice until a smooth, deep‑purple puree forms.

Strain the puree through a fine‑mesh sieve into a large mixing bowl, pressing the solids to extract as much liquid as possible.

Add the remaining lime juice, sliced onion, and a generous pinch of black pepper to the bowl; stir to combine.

Season the broth with additional salt if needed, then refrigerate the mixture for at least 5 minutes to chill and allow the flavors to meld.

Meanwhile, arrange the raw shrimp slices on a serving platter in a single layer.

Pour the chilled black aguachile broth over the shrimp, ensuring they are fully submerged; the acidity will lightly “cook” the shrimp within 2‑3 minutes.

Scatter the cucumber matchsticks and chopped cilantro over the top for freshness and crunch.

Serve immediately with extra lime wedges on the side and, if desired, a handful of sliced radish or avocado slices.

Optional: let the dish rest for an additional 5 minutes before serving for a deeper infusion of flavor.