Mexican 15 min

Aguachile Negro

Name: Aguachile Negro
Total time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb large raw shrimp, peeled and butterflied; ½ cup fresh lime juice; 4 dried chilhuacle negro chiles, toasted; 2 dried chipotle chiles; 1 serrano chile; 2 tablespoons soy sauce; 2 cloves garlic; 1 tablespoon Worcestershire sauce; 1 English cucumber, thinly sliced; ¼ red onion, thinly sliced; Salt to taste; Tostadas for serving

seafoodspicygluten-freelow-carb

Ingredientsfor 2

220

Cal

30g

Protein

10g

Carbs

Fat

11 lb large raw shrimp, peeled and butterflied
2½ cup fresh lime juice
34 dried chilhuacle negro chiles, toasted
42 dried chipotle chiles
51 serrano chile
62 tablespoons soy sauce
72 cloves garlic
81 tablespoon Worcestershire sauce
91 English cucumber, thinly sliced
10¼ red onion, thinly sliced
11Salt to taste
12Tostadas for serving

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Instructions

1
Butterfly the shrimp by slicing nearly through the back along the deveining cut and pressing flat. Arrange in a single layer in a wide, shallow dish.
2
Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant, then blend with lime juice, soy sauce, Worcestershire, garlic, and serrano until completely smooth. The sauce should be nearly black with deep, complex heat.
3
Pour the aguachile negro sauce over the shrimp, coating all surfaces. Let cure at room temperature for 10–12 minutes, until shrimp turn opaque and curl slightly at the edges.
4
Arrange cucumber and red onion slices on a wide plate or bowl. Top with the cured shrimp and drizzle remaining sauce over everything. Season with salt. Serve immediately with tostadas alongside.