Aguachile Negro (Black Aguachile)

Aguachile Negro is a spicy, bold seafood dish from Sinaloa, Mexico, made with shrimp “cooked” in lime juice and tossed in a dark, smoky chile and salsa negra marinade. Fast, refreshing, and packed with umami, this is the ultimate party appetizer. Perfect on tostadas or with chips.

A Quick History

• Born in Sinaloa, Mexico’s seafood capital.
• Classic aguachile is green. “Negro” uses salsa negra and charred chiles for its color and depth.
• Inspired by Asian flavors brought to Mexico’s Pacific coast.
• Modern favorite at marisquerías and summer gatherings.

Why You’ll Love This Recipe

• Bold, spicy, and tangy with deep umami notes.
• Ready in under 30 minutes. No cooking needed.
• High in protein, low in carbs, and super fresh.
• Impressive for parties, but easy enough for a weeknight.

Ingredient Spotlight

Look for salsa negra in the Mexican aisle or Latino markets. It’s the key to authentic flavor and that signature black color!

Step-by-Step Overview

1. Prep Shrimp: Butterfly shrimp, season, and cover with lime juice. Chill 30–60 min until opaque.
2. Make Sauce: Blend charred chiles, garlic, Salsa Negra, Maggi, Worcestershire, clamato, and lime juice.
3. Combine: Toss shrimp, sauce, cucumber, and red onion.
4. Serve: Top with avocado. Serve cold on tostadas or with chips.

Aguachile Negro (Authentic Black Aguachile Recipe – Sinaloa Shrimp)

Make authentic Aguachile Negro. Sinaloa’s famous black aguachile shrimp “cooked” in lime juice, tossed in a smoky chile and salsa negra marinade. This easy, spicy Mexican black shrimp ceviche is packed with flavor, perfect for tostadas, chips, or summer gatherings.

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Prep Time 15 minutes mins

30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Equipment

• ceramic bowl
• Blender
• Sharp knife
• Citrus Juicer
• Tongs
• Serving platter or bowls
• Gloves (optional)
• Cutting Board

Ingredients

  

1x2x3x

• 2 lbs shrimp deveined and butterflied
• 1½ cups fresh lime juice more as needed
• ½ red onion thinly sliced
• 1 cucumber peeled, seeded, and sliced
• 1 large garlic clove
• 2 tablespoons dried chiltepin or to taste
• 10-15 dried chiles de árbol for classic spicy flavor
• 2 tablespoons Salsa Negra Mexican product. Typical brand is Culichi.
• 2 tablespoons Maggi seasoning
• 2 tablespoons Worcestershire sauce
• Clamato Splash
• Salt and pepper to taste
• Avocado slices tostadas or tortilla chips for serving

Instructions

 

Prepare the Shrimp:

• Peel, devein, and butterfly the shrimp by slicing them in half lengthwise and pat dry before placing them into bowl.
  

Prepare the Veggies

• Thinly slice the red onion. Peel, seed, and slice the cucumber into thin half-moons or rounds.
  
• Lightly char the chile de arbol. Make sure there's plenty of ventilation if charring inside.

Season and Marinate Shrimp in Lime Juice:

• Season lightly with salt and pepper.
  
• Squeeze enough fresh lime juice to fully cover the shrimp (about 1½ cups). Pour over the shrimp and toss to coat evenly.
  
• Add onion
  
• Cover and refrigerate for 30–60 minutes, gently stirring once or twice, until shrimp turn opaque and slightly pink.
  
• Once it's done marinating save the lime juice in a separate container and set aside.
  

Make the Black Chile Sauce:

• In a molcajete, or using a food processor or blender, combine the following ingredients: Peeled garlic
  
• Dried chiltepin
  
• Dried chiles de árbol
  
• Start grinding
  
• Keep grinding until it has a paste type consistency.
  
• Add Salsa Negra sauce, Maggi seasoning, Worcestershire sauce, and about ½ cup of the lime juice from the shrimp that we saved.
  
• Splash of clamato
  
• Continue mixing or blending until the sauce is smooth and well combined. Taste and adjust lime or seasoning as needed.
  

Combine Everything:

• Add the "cooked" shrimp and onions into the black sauce.
  
• Add the cucumber
  
• Mix together really well.
  

Chill & Marinate:

• Cover and refrigerate the assembled aguachile for another 10–15 minutes to let the flavors meld. (Optional: Taste and adjust with more lime, salt, or chiles if desired.)
  

Serve:

• Arrange the aguachile on a serving platter or individual bowls. Top with avocado slices and fresh cilantro. Serve immediately with tostadas or tortilla chips. Enjoy cold!
  

Video

Notes

For less heat, reduce chiles or use jalapeño.

Substitute scallops, white fish, or octopus for shrimp.

Gluten-free: use tamari instead of soy sauce.

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Storage and Make Ahead

• Best enjoyed fresh, within a few hours.
• Store leftovers in the fridge for up to 1 day.
• Sauce can be made ahead; combine with shrimp just before serving.

Alternative Cooking Methods & Tips

• Use pre-cooked shrimp if preferred.
• No cooking needed. This dish is prepared with lime only.

How to Serve This Dish

• On tostadas with avocado and cilantro.
• With tortilla chips as a dip.
• Pair with cold beer or aguas frescas.

FAQs

• Is the shrimp raw? No, it’s cured in lime juice (ceviche style).
• How spicy is it? It’s spicy! Adjust dried chiles for less heat.
• Can I use other seafood? Yes. Try scallops, firm fish, or octopus.
• Is it healthy? High protein, low carb, gluten and dairy free.

Share the Sizzle

Loved this recipe? Snap a pic and tag us! Share your favorite toppings or spicy tweaks.

Want more?

Check out our other popular sea food recipes:

Authentic Mexican Aguachile Verde Recipe (Easy & Refreshing)

Camarones Al Mojo de Ajo (Spicy garlic shrimp) Recipe