Black Aguachile with Shrimp

Name: Black Aguachile with Shrimp
Prep time: 80 min
Cook time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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)

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

Published: 24-02-2015

Preparation

20 mins

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.