Black Aguachile with Shrimp

Carlos Lieja
This dish is one of my specialties, it can be made in a short time and is indescribable. Fresh and spicy at the same time, perfect for a gathering with friends along with a cold beer.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 800 grams shrimp, fresh, medium
  • 1 red onion
  • 2 serrano chiles
  • 1 cucumber
  • 10 limes, sour with seed
  • seasoning sauce
  • 1 envelope squid ink, (optional)
  • chicken broth, (optional)
Preparation
20 mins
1h
Low
  • Peel the cucumber, cut it in half lengthwise. Remove the seeds with a spoon and slice it into half-moons.
  • Clean and rinse the shrimp thoroughly, using a sharp knife, cut them open from the top and bottom to remove the vein.
  • Squeeze the limes into a bowl, removing any seeds that may have fallen in.
  • Cut the red onion into julienne strips or lengthwise; you can use only half a piece.
  • Slice the green chili, removing the seeds and veins depending on how spicy you want it.
  • Mix the red onion in the bowl with lime juice, let it marinate for 10 minutes to remove the bitterness. Then add the cucumber and shrimp.
  • Pour the squid ink packet, a bit of seasoning juice, salt and pepper to taste, or a teaspoon of powdered broth.
  • Cover the dish with plastic wrap and refrigerate for at least two hours.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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