Black Aguachile with Shrimp

Name: Black Aguachile with Shrimp
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 180 grams shrimp, headless; 2 grams cilantro (chiffonade); 1/2 avocado; 1/2 red onion (julienned); 2 cucumbers (half-moons, seeds removed); 1/2 cucumber (sliced); Juice of 3 limes; Ground black pepper, to taste; Salt, to taste; 2 oz. black sauce; 200 ml water; 170 ml Maggi sauce; 250 ml Worcestershire sauce; 50 ml soy sauce; 50 ml white vinegar; 100 ml lime juice; 1 tablespoon salt; 5 habanero peppers

Eder Hdz.🔪🦐🐟🦀 @EAHA

Tampico, Tamaulipas, México

Black Aguachile with Shrimp

Eder Hdz.🔪🦐🐟🦀 @EAHA

Tampico, Tamaulipas, México

Saved

Ingredients

45 minutes

2 servings

180 gramsshrimp, headless
2 gramscilantro (chiffonade)
1/2avocado
1/2red onion (julienned)
2cucumbers (half-moons, seeds removed)
1/2cucumber (sliced)
Juice of 3 limes
Ground black pepper, to taste
Salt, to taste
2 oz.black sauce
Black sauce
200 mlwater
170 mlMaggi sauce
250 mlWorcestershire sauce
50 mlsoy sauce
50 mlwhite vinegar
100 mllime juice
1 tablespoonsalt
5habanero peppers

Saved

Steps

45 minutes

1

For the sauce:
Place all the ingredients in a blender and blend for 3 minutes.
2

Instructions:
1. Remove the shell from the shrimp and carefully clean along the back with a knife to remove the vein. Rinse under running water.
3

2. Separately, julienne the onion and cut the cucumber into half-moons, removing the seeds.
4

3. In a bowl, place the shrimp, squeeze the juice of 3 limes over them, season with salt and pepper, and add the julienned red onion and cucumber half-moons.
5

4. Once all the ingredients are in the bowl, add the black sauce (previously prepared), mix the ingredients, serve on a round plate, and garnish with avocado and cilantro.