Aguachile Negro Receta
If you're craving bold, fresh flavors, this receta de aguachile is a must-try. This Aguachile Negro variation features succulent shrimp cured in a zesty lime marinade with layers of heat from serrano chiles. What takes this dish to the next level is the rich umami depth from Lee Kum Kee Panda Brand Oyster Flavored Sauce and Lee Kum Kee Soy Sauce Premium. These premium sauces add complexity and savoriness that balance the bright acidity and spice. Perfect for hot days or as a crowd-pleasing appetizer, this receta de aguachile is a flavorful twist on a Mexican classic.
What You Will Need
Ingredients
- ---FOR THE AGUACHILE---
- 1 serrano chile, thinly sliced
- 20 medium raw shrimp, peeled, deveined, and butterflied
- ---FOR SERVING AND GARNISH---
- ½ cucumber, thinly sliced on the diagonal
- ½ small red onion, thinly sliced
- 1 avocado, sliced
- ½ cup jícama, cut into thin matchsticks (optional)
- Fresh cilantro leaves
- Extra serrano chile, thinly sliced (optional)
- 1 lime, cut into wedges
- Corn tostadas, for serving
Sauce Mix
- ¼ cup fresh lime juice
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 Tbsp. Lee Kum Kee Soy Sauce Premium
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Maggi seasoning
- Salt and black pepper, to taste
Made with
Lee Kum Kee products
How to make it
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Prepare the Aguachile Base: In a bowl, whisk together the lime juice, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Premium Soy Sauce, Worcestershire sauce, Maggi seasoning, and a pinch of salt and pepper. Stir in the sliced serrano chile.
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Arrange the butterflied shrimp in a shallow dish in a single layer. Pour the sauce mixture over the shrimp, ensuring they are well coated. Cover with plastic wrap and marinate in the refrigerator for 15–30 minutes, until the shrimp turn opaque and lightly cured.
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While the shrimp marinate, toss the cucumber, red onion, avocado slices, and jícama (if using) with a squeeze of lime juice, a pinch of salt, and a little pepper in a separate bowl.
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Remove the shrimp from the marinade and set aside. Toss the marinated vegetables in the remaining sauce. Arrange the vegetables in a circular pattern on a large serving plate and place the shrimp neatly on top.
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Top with fresh cilantro leaves and additional serrano slices if desired. Serve immediately with lime wedges and corn tostadas for scooping.