Black Aguachile (Aguachile Negro)
A fiery Mexican seafood appetizer where shrimp are “cooked” in a tangy, black‑chili broth flavored with lime, cucumber, and fresh herbs. The deep‑purple broth comes from dried chilhuacle negro chilies, giving the dish its dramatic color and smoky heat.
Recipe by Masienda· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 1 1/10 qt water
- 4 pieces dried chilhuacle negro chilies
- 2 garlic cloves
- 0.25 white onion
- 1/2 cup lime juice
- 0.5 cucumber
- 1 1/10 lb raw shrimp
- 2 tbsp fresh cilantro
- salt, to taste
- black pepper, to taste
Instructions
- 1Toast 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.
- 2Place 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.
- 3While 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.
- 4Strain the puree through a fine‑mesh sieve into a large mixing bowl, pressing the solids to extract as much liquid as possible.
- 5Add the remaining lime juice, sliced onion, and a generous pinch of black pepper to the bowl; stir to combine.
- 6Season the broth with additional salt if needed, then refrigerate the mixture for at least 5 minutes to chill and allow the flavors to meld.
- 7Meanwhile, arrange the raw shrimp slices on a serving platter in a single layer.
- 8Pour the chilled black aguachile broth over the shrimp, ensuring they are fully submerged; the acidity will lightly “cook” the shrimp within 2‑3 minutes.
- 9Scatter the cucumber matchsticks and chopped cilantro over the top for freshness and crunch.
- 10Serve immediately with extra lime wedges on the side and, if desired, a handful of sliced radish or avocado slices.
- 11Optional: let the dish rest for an additional 5 minutes before serving for a deeper infusion of flavor.
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Frequently asked questions
- How long does it take to make Black Aguachile (Aguachile Negro)?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Black Aguachile (Aguachile Negro) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Black Aguachile (Aguachile Negro) recipe come from?
- It was shared by Masienda on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.