I have posted almost the same recipe before, though last time the aguachile also had scallops. This time around, I wanted to try this with only shrimp, as that is what I had in the freezer (and between you and me, I really need to start emptying the freezer!) This recipe is bursting with flavour and it never fails to satisfy.
Whether you are making this with shrimp, scallops or a combination, this is the type of recipe that has the ability to transport you to a sunny beach in Mexico. It doesn't matter if the weather is still chilly outside, serve this with a cold beer and you’re set.
I shared this aguachile with my daughter and after all the shrimp and vegetables were gone, she asked: “what else can I use this marinade for”? I said we could use this same marinade with mushrooms and it would be brilliant! The mushrooms would soak up all that citrus and they would taste amazing, and what about hearts of palm? Same thing. This recipe would lend itself well for those kinds of vegetables.
So I invite you to try this recipe, with whatever variation of ingredients you like and please let me know what you think!
Aguachile Negro de Camarón
Black Shrimp Aguachile
1/2 cup freshly squeezed lime juice
2 Tbsp low sodium soy sauce
2 Tbsp liquid Maggi seasoning
1/2 Tbsp Worcestershire sauce
2-3 chiles de árbol, stemmed and crumbled
1 tsp piquín or chiltepín chiles
A bit of water to tone down the acidity of the sauce, if needed
340g 31-40 shrimp, thawed, peeled, deveined and butterflied
1 large avocado, peeled and sliced thin
2 Lebanese cucumbers, sliced thin
1/4 small red onion, sliced very thin
2-3 radishes, sliced very thin, optional
1/2 serrano chile, sliced very thin, optional
Cilantro leaves for garnish
Salsa macha for garnish, optional
Corn tostadas for serving
Place lime juice, soy sauce, Maggi seasoning, Worcestershire sauce, árbol and piquín chiles in blender container. Process until completely smooth, and season with salt to taste. It should taste good on its own. If it’s too tangy, add a bit of water to tone the citrus down.
Place butterflied shrimp in glass or non-reactive dish. Pour black sauce over seafood, stir, cover and refrigerate for 30 minutes.
While shrimp is marinating, slice cucumber, red onion, radishes (if using) and avocado.
When the half hour has passed, grab a pretty platter and arrange cucumbers and avocados amongst the shrimp. Drizzle with a few tablespoons of marinade and garnish with red onion, radishes (if using), serrano chile slices and cilantro leaves. Drizzle with salsa macha, if using.
Serve with corn tostadas.
Serves 2-3.