Spicy Aguachile Negro

If you ask me, aguachile negro is one of Mexico’s most interesting seafood dishes.

This coastal specialty takes fresh shrimp and “cooks” them in a spicy black chile marinade made with chiltepin peppers. The dark, smoky sauce gives the dish its signature look and packs serious heat.

You’ll marinate raw shrimp in lime juice until they turn pink and firm, just like ceviche. Then the black chile mixture goes to work, coating everything in bold, smoky flavor.

Serve it with crispy tostadas and cold beer – it’s a dish that brings the heat but cools you down at the same time.

What Kind of Shrimp Should I Use?

For aguachile negro, you’ll want to use the freshest, highest quality shrimp you can find since they’ll be “cooked” by the acid in the lime juice rather than heat. Jumbo shrimp work best because their size makes them easier to butterfly and they hold up well to the acidic marinade. You can use either wild-caught or farm-raised shrimp, but wild-caught tends to have better flavor and texture. If you can only find frozen shrimp, make sure to thaw them completely and pat them dry before using – just avoid any that smell fishy or have been sitting around too long.

Options for Substitutions

This bold Mexican dish has some room for swaps, though a few ingredients are pretty essential:

• Jumbo shrimp: You can use medium or large shrimp if jumbo isn’t available, but avoid going too small since they might get tough. Raw scallops or firm white fish like halibut also work well – just adjust the marinating time to about 15 minutes for fish.
• Dried arbol and piquin chiles: If you can’t find these specific chiles, try dried cayenne or pequin peppers. You can also use 2-3 dried chipotles for a smokier flavor, but the heat level will be different so start with less.
• El Yucateco hot sauce: Any good quality jalapeño or habanero hot sauce works here. Cholula or Valentina are solid substitutes that won’t change the flavor profile too much.
• Jugo Maggi: This can be tricky to find, so substitute with additional soy sauce plus a pinch of sugar, or use Worcestershire sauce in its place.
• Clamato: Mix tomato juice with a splash of clam juice if you have it, or just use tomato juice with a tiny bit of fish sauce for that ocean flavor.
• Lime juice: Fresh lime juice is really important here since it ‘cooks’ the shrimp – don’t substitute with bottled lime juice as it won’t have the same acidity.

Watch Out for These Mistakes While Cooking

The biggest mistake with aguachile negro is over-marinating the shrimp, which will turn them rubbery and tough – 15-20 minutes in the lime juice is plenty since the acid actually “cooks” the shrimp.

Another common error is not toasting your dried chiles properly before blending them, so make sure to char the garlic and chiles in a dry pan until they’re fragrant and slightly blackened for that signature smoky flavor.

Don’t skip butterflying the shrimp completely, as this helps them absorb the marinade better and cook more evenly in the acidic lime juice.

Finally, serve this dish immediately after marinating – letting it sit too long will make the shrimp mushy and the cucumbers will release too much water, diluting all those bold flavors you worked so hard to build.

What to Serve With Aguachile Negro?

This spicy, tangy shrimp dish is perfect with crispy corn tortilla chips for scooping up all that flavorful sauce and tender shrimp. I love serving it alongside some cold beer or a refreshing agua fresca to help cool down the heat from those chiles. Since aguachile negro is pretty intense on its own, keep the sides simple – maybe some warm corn tortillas, extra avocado slices, or even some pickled vegetables like radishes or jalapeños. It’s also great as part of a larger Mexican spread with dishes like ceviche, elote, or a simple rice and beans combo.

Storage Instructions

Refrigerate: Aguachile negro is best enjoyed fresh, but you can store leftovers in the fridge for up to 24 hours in an airtight container. The shrimp will continue to ‘cook’ in the lime juice, so the texture will be firmer the next day. I actually don’t mind this – some people prefer it that way!

Prep Ahead: You can make the black chile sauce up to 2 days ahead and keep it in the fridge. Just add the shrimp and vegetables when you’re ready to serve. The cucumbers and onions can get a bit soft if they sit too long in the acidic mixture, so I like to add them right before eating.

Serve Cold: Always serve this dish straight from the fridge – it’s meant to be enjoyed ice cold! If you’ve made it ahead, give it a gentle stir before plating and add fresh avocado slices and tortilla chips right before serving. The flavors actually develop and get better after sitting for about 30 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-900
• Protein: 90-110 g
• Fat: 12-18 g
• Carbohydrates: 60-80 g

Ingredients

For the shrimp and marinade:

• 1.5 lb extra-large shrimp, peeled and butterflied
• 1 cup freshly squeezed lime juice
• 1/2 tsp salt
• 1/4 tsp ground black pepper

For the sauce:

• 2 whole garlic cloves, unpeeled
• 10 dried chile de arbol, stems off
• 20 dried chile piquin
• 1 tsp coarse rock salt or sea salt
• 3 tbsp el yucateco chile jalapeño hot sauce
• 3 tbsp jugo maggi seasoning
• 3 tbsp soy sauce
• 3 tbsp worcestershire sauce
• 1/3 cup clamato tomato cocktail

For the vegetables and serving:

• 2 cucumbers, peeled, seeded, and sliced
• 1/2 red onion, thinly sliced
• Ripe avocado slices, for garnish
• Corn tortilla chips, for serving

Step 1: Marinate the Shrimp in Lime Juice

• 1.5 lb extra-large shrimp, peeled and butterflied
• 1 cup freshly squeezed lime juice
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Place the peeled and butterflied shrimp in a large bowl.

Season them with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.

Pour the freshly squeezed lime juice over the shrimp, ensuring they are well coated.

Cover the bowl and refrigerate for 25 minutes, allowing the shrimp to ‘cook’ in the lime juice.

The shrimp will turn opaque as they marinate.

Step 2: Toast the Garlic and Chiles

• 2 whole garlic cloves, unpeeled
• 10 dried chile de arbol, stems off
• 20 dried chile piquin

While the shrimp marinates, heat a skillet over medium heat.

Add the unpeeled garlic cloves, dried chile de arbol, and dried chile piquin.

Toast them, stirring frequently, until light char spots appear on the chiles and garlic, about 30-45 seconds.

Immediately transfer them out of the skillet to prevent burning.

Step 3: Make Garlic-Chile Paste

• 2 whole garlic cloves, toasted and peeled (from Step 2)
• 1 tsp coarse rock salt or sea salt
• 10 dried chile de arbol, toasted (from Step 2)
• 20 dried chile piquin, toasted (from Step 2)

Peel the toasted garlic cloves.

In a molcajete or mortar and pestle, add the coarse rock salt (or sea salt) and peeled garlic.

Grind to form a smooth paste.

Add the toasted chiles and continue grinding until the chiles break down into flakes, creating a deep-flavored paste.

I find that a coarse salt really helps create a smooth paste and enhances the flavors.

Step 4: Mix the Sauce

• half of the lime juice from the marinated shrimp (from Step 1)
• garlic-chile paste (from Step 3)
• 3 tbsp El Yucateco Chile Jalapeño Hot Sauce
• 3 tbsp Jugo Maggi seasoning
• 3 tbsp soy sauce
• 3 tbsp Worcestershire sauce
• 1/3 cup Clamato tomato cocktail

Pour half of the lime juice from the marinated shrimp (from Step 1) into the molcajete with the garlic-chile paste.

Scrape down the sides to incorporate all the flavors.

Stir in the El Yucateco Chile Jalapeño Hot Sauce, Jugo Maggi, soy sauce, Worcestershire sauce, and Clamato.

Mix well until you get a smooth, flavorful sauce.

Step 5: Add Vegetables to the Marinated Shrimp

• 1.5 lb marinated shrimp (from Step 1)
• remaining lime juice from the marinated shrimp (from Step 1)
• 2 cucumbers, peeled, seeded, and sliced
• 1/2 red onion, thinly sliced

To the bowl with marinated shrimp and the remaining lime juice, add the peeled, seeded, and sliced cucumbers and the thinly sliced red onion.

Toss gently to combine and distribute the flavors.

Step 6: Assemble the Aguachile Negro

• sauce mixture from the molcajete (from Step 4)
• shrimp, cucumber, and onion mixture (from Step 5)

Pour the sauce mixture from the molcajete (from Step 4) into the bowl with the shrimp, cucumber, and onion mixture (from Step 5).

Gently fold everything together until well coated.

I like to let it sit for a few minutes so all the flavors meld before serving.

Step 7: Garnish and Serve

• ripe avocado slices, for garnish
• corn tortilla chips, for serving

Arrange the aguachile negro on a serving platter or individual plates.

Garnish with ripe avocado slices and serve with corn tortilla chips on the side for dipping.

Enjoy this refreshing and vibrant dish right away for the best flavor and texture.

Spicy Aguachile Negro

Delicious Spicy Aguachile Negro recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings 4

Calories 800 kcal

Ingredients

  

For the shrimp and marinade:

• 1.5 lb extra-large shrimp, peeled and butterflied
• 1 cup freshly squeezed lime juice
• 1/2 tsp salt
• 1/4 tsp ground black pepper

For the sauce:

• 2 whole garlic cloves, unpeeled
• 10 dried chile de arbol, stems off
• 20 dried chile piquin
• 1 tsp coarse rock salt or sea salt
• 3 tbsp El Yucateco Chile Jalapeño Hot Sauce
• 3 tbsp Jugo Maggi seasoning
• 3 tbsp soy sauce
• 3 tbsp Worcestershire sauce
• 1/3 cup Clamato tomato cocktail

For the vegetables and serving:

• 2 cucumbers, peeled, seeded, and sliced
• 1/2 red onion, thinly sliced
• ripe avocado slices, for garnish
• corn tortilla chips, for serving

Instructions

 

• Place the peeled and butterflied shrimp in a large bowl. Season them with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Pour the freshly squeezed lime juice over the shrimp, ensuring they are well coated. Cover the bowl and refrigerate for 25 minutes, allowing the shrimp to 'cook' in the lime juice. The shrimp will turn opaque as they marinate.
• While the shrimp marinates, heat a skillet over medium heat. Add the unpeeled garlic cloves, dried chile de arbol, and dried chile piquin. Toast them, stirring frequently, until light char spots appear on the chiles and garlic, about 30-45 seconds. Immediately transfer them out of the skillet to prevent burning.
• Peel the toasted garlic cloves. In a molcajete or mortar and pestle, add the coarse rock salt (or sea salt) and peeled garlic. Grind to form a smooth paste. Add the toasted chiles and continue grinding until the chiles break down into flakes, creating a deep-flavored paste. I find that a coarse salt really helps create a smooth paste and enhances the flavors.
• Pour half of the lime juice from the marinated shrimp (from Step 1) into the molcajete with the garlic-chile paste. Scrape down the sides to incorporate all the flavors. Stir in the El Yucateco Chile Jalapeño Hot Sauce, Jugo Maggi, soy sauce, Worcestershire sauce, and Clamato. Mix well until you get a smooth, flavorful sauce.
• To the bowl with marinated shrimp and the remaining lime juice, add the peeled, seeded, and sliced cucumbers and the thinly sliced red onion. Toss gently to combine and distribute the flavors.
• Pour the sauce mixture from the molcajete (from Step 4) into the bowl with the shrimp, cucumber, and onion mixture (from Step 5). Gently fold everything together until well coated. I like to let it sit for a few minutes so all the flavors meld before serving.
• Arrange the aguachile negro on a serving platter or individual plates. Garnish with ripe avocado slices and serve with corn tortilla chips on the side for dipping. Enjoy this refreshing and vibrant dish right away for the best flavor and texture.