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Carlos Lieja
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Recipe of Aguachile Negro de Camarón
Recipe

Aguachile Negro de Camarón

20 mins
1h
Low
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This dish is one of my specialties, it is done in a short time and it is indescribable. Fresh and spicy at the same time, perfect for a meeting with friends by the hand of an ice cold beer.
Learn more about Carlos Lieja

Ingredients

6 portions
  • 800 grams shrimp, fresh, medium
  • 1 red onion
  • 2 serrano peppers
  • 1 cucumber
  • 10 lemons, sour with seed
  • to taste Seasoning juice
  • 1 on squid ink, (optional)
  • to taste bouillon powder , (optional)

Preparation

Peel the cucumber, cut it in half lengthwise. Remove the seeds with a spoon and cut it into half moons.
Clean and rinse the shrimp perfectly, with the help of a sharp knife, open them above and below to remove the vein.
Squeeze the lemons into a bowl, remove any seeds that may have fallen off.
Cut in julienne or along the purple onion, you can use only half a piece.
Slicing the green chili, removing the seeds and the veins will depend on how hot you want it to be.
Mix the purple onion in the bowl with lemon juice, leave it marinating for 10 minutes to defoliate it. Then add the cucumber and shrimp.
Pour the squid ink envelope, some seasoning juice, salt and pepper to taste or a teaspoon of powdered consommé.
Plasticize the refractory and refrigerate for at least two hours.

PRESENTATION

Serve with toast or baked cookies.

TIPS

You can change the green chile for habanero pepper.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (3)
Rosa Carrillo
06/04/2017 16:58:56
LA VOY A HACER EN ESTA SEMANA SANTA. SE VE MUY BUENA RECETA
Vane Quinapanta
24/03/2016 16:55:53
Jugo sazonador Que es jugó sazonador perdón si la pregunta es obvio pero no entiendo !!! Gracias 
Anonymous
20/04/2015 15:16:39
Mimoxa se me hizo agua la bocaaaaa

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