Aguachile Negro

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Aguachile Negro

Black Aguachile

Bold, zesty & packed with flavour, Aguachile Negro is the ultimate taste of summer. Fresh prawns & crisp cucumbers soak in a tangy lime marinade, enriched with Worcestershire & soy sauce for a deep, savoury twist. Every bite is a perfect balance of heat, citrus & refreshing crunch.

SPICINESS

SERVES

3

COOKING TIME

45 min

Ingredients

  • 500g prawns
  • 250 ml lime juice
  • 2 cucumbers
  • 3 Arbol chillies
  • 1 fresh Habanero
  • 1/2 red onion
  • 1/2 bunch coriander
  • 1 garlic clove
  • 3 tbsp Worceistershire sauce
  • 5 tbsp light soy sauce
  • 3 tbsp Valentina sauce
  • 70 ml Clamato
  • 1 avocado *optional
  • Sea salt flakes & pepper to taste

Cooking Instructions

  1. Wash all the veggies thoroughly.
  2. Wash the prawns, remove the shells, devein them & butterfly them.
  3. Place the prawns in a bowl & marinate with salt & pepper.
  4. Add the lime juice to the bowl & mix the prawns so they’re all coated with lime.
  5. Cover the bowl & place it in the fridge for 30 minutes.
  6. While the prawns are marinating, cut the cucumbers in half & then slice them.
  7. Slice the red onion fairly thinly.
  8. In a pan, toast the chillies & garlic.
  9. After the prawns are marinated, drain the juice & add the chillies, garlic with the Worcestershire sauce, light soy sauce, Valentina & Clamato, then blend it.
  10. Add the sliced cucumber, onion & salsa to the prawns bowl, mix thoroughly.
  11. Taste & adjust with more salt & pepper if needed.
  12. Optional: You can add sliced avocado on top.

¡Buen provecho!

 

 

 

 

 

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