This Aguachile Negro is sponsored by El Yucateco. All recipes, images, and opinions are my own.
Summer is practically here and we are ready to embrace it with fresh, flavorful recipes. One of my favorites is aguachile negro. If you are not familiar with aguachile negro, this dish is the epitome of summers enjoyed in the coast. Made with butterflied shrimp, four types of sauces, dried red chiles ground up in a molcajete and El Yucateco Chile Jalapeño Hot Sauce. While the shrimp “cook” in lime juice, the black sauce is created. It’s flavorful and oh so spicy, mixed in with lime juice and the crunchiness of cucumbers and zesty red onion. To serve, add a few creamy slices of avocado, it will help tame the heat. And lets not forget some corn tortilla chips for the full experience of flavor.
I love using El Yucateco Chile Jalapeño Hot Sauce for this recipe. It’s the perfect type of flavorful heat that brings the dish all together and puts the “chile” in “aguachile”. But it’s not just perfect for Mexican dishes, El Yucateco is EVERYONE’s hot sauce and can be used to add flavor and spice to your favorite dishes. El Yucateco Hot Sauces are made from the whole fruit of the pepper, they are non-vinegar based and they don’t use the capsaicin extract. That’s why they are known for the #KingofFlavor.
If you are a flavor seeker like I am, this is the one hot sauce to have readily available in your kitchen. Perfect for your summer get-togethers and meals. Own the summer with El Yucateco Hot Sauce!
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Aguachile Negro
- Total Time: 35 minutes
- Yield: Serves 8
Ingredients
1.5 pounds jumbo shrimp, cleaned and butterflied
1 cup lime juice
½ teaspoon salt
¼ teaspoon black pepper
2 garlic cloves, unpeeled
10 dried arbol chiles, stems removed
20 dried piquin chiles
1 teaspoon rock salt or sea salt
3 tablespoons El Yucateco Chile Jalapeño Hot Sauce or other varieties such as El Yucateco Black Label Reserve
3 tablespoons Jugo Maggi
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
1/3 cup Clamato
2 cucumbers, peeled, seeds scooped out and sliced
½ red onion, sliced
avocado slices for serving
corn tortilla chips for serving
Instructions
Place shrimp in a large bowl. Season with salt and pepper. Add lime juice, cover and refrigerate to “cook” for 25 minutes.
Heat a skillet over medium heat. Add garlic cloves and dried chiles. Toast, until char spots begin to form; about 30-45 seconds. Immediately remove from skillet. Peel garlic.
Place rock salt (or sea salt) and garlic cloves in a molcajete. Grind until a paste forms. Add dried chiles and grind until the chiles break down into flakes.
Remove the shrimp from the refrigerator. Pour half the lime juice where the shrimp “cooked” in, into molcajete. Stir and scrape molcajete sides to mix in all the garlic paste and chile flakes. Stir in El Yucateco Chile Jalapeño Hot Sauce, seasoning sauce, soy sauce, Worcestershire sauce and tomato cocktail.
Add cucumbers and onion to the bowl with shrimp and remaining lime juice. Stir to mix well. Add the molcajete mixture to the bowl and fold in all ingredients. Serve with avocado slices and corn tortilla chips.
- Prep Time: 35 minutes
