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Aguachile Negro

  • Prep 10 min
  • Total 2 hr 10 min
  • Ingredients 11
  • Servings 4

Ingredients

1
red onion sliced
1
cucumber (peeled and sliced)
1
pound shrimp (deveined and butterflied)
1
teaspoon kosher salt
1/2
cup cilantro
4
tablespoons soy sauce
4
chipotle peppers (from can with adobo sauce)
1
cup freshly squeezed lime juice
1/4
cup olive oil
1/4
cup cold water
Avocado for garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Try adding scallops for an extra touch of seafood.

I think of aguachile every time the temperature hits anything over 70 degrees Fahrenheit. When the heat warms up and cooking doesn’t seem like fun… Aguachile is the answer. A few ingredients bring this spicy lime seafood dish to life in a couple of hours. We have had a raging cold winter here in Los Angeles for the last few weeks, something us Angelinos are not used to… it even snowed a couple of weeks ago. In true Los Angeles fashion we are still in the midst of winter and today it's 91 degrees. Don’t get me wrong, I’m not complaining….all this means to me is let’s eat some fresh food, and today I made aguachile negro.

Directions

  • 1 Cut the red onion and cucumber into thin slices. Arrange them on a plate.
  • 2 Arrange shrimp on top of red onion and cucumber slices.
  • 3 Sprinkle with salt and cilantro. Then cover shrimp with plastic wrap. Place in the refrigerator for 2 hours.
  • 4 In a blender combine soy sauce, chipotle peppers, lime juice, olive oil, and cold water.
  • 5 Blend until smooth. Add salt and pepper to taste.
  • 6 Pour the lime-chile sauce over shrimp.
  • 7 Garnish with avocado and enjoy.

I think of aguachile every time the temperature hits anything over 70 degrees Fahrenheit. When the heat warms up and cooking doesn’t seem like fun… Aguachile is the answer. A few ingredients bring this spicy lime seafood dish to life in a couple of hours. We have had a raging cold winter here in Los Angeles for the last few weeks, something us Angelinos are not used to… it even snowed a couple of weeks ago. In true Los Angeles fashion we are still in the midst of winter and today it's 91 degrees. Don’t get me wrong, I’m not complaining….all this means to me is let’s eat some fresh food, and today I made aguachile negro.

Rate and Comment

Nicole Presley Nicole Presley
September 20, 2016

I think of aguachile every time the temperature hits anything over 70 degrees Fahrenheit. When the heat warms up and cooking doesn’t seem like fun… Aguachile is the answer. A few ingredients bring this spicy lime seafood dish to life in a couple of hours. We have had a raging cold winter here in Los Angeles for the last few weeks, something us Angelinos are not used to… it even snowed a couple of weeks ago. In true Los Angeles fashion we are still in the midst of winter and today it's 91 degrees. Don’t get me wrong, I’m not complaining….all this means to me is let’s eat some fresh food, and today I made aguachile negro.