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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
30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Equipment

Ingredients
  

  • 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!

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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