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Aguachile Negro Recipe

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Aguachile Negro Recipe - Tablespoon.com

Provided by: EasyRecipesCooking.com

Total time: 2 hours 10 minutes

Prep time: 10 minutes

Yield: 4

Ingredients:

1 red onion sliced
1 cucumber (peeled and sliced)
1 pound shrimp (deveined and butterflied)
1 teaspoon kosher salt
1/2 cup cilantro
4 tablespoons soy sauce
4 chipotle peppers (from can with adobo sauce)
1 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup cold water
Avocado for garnish

Steps:

  • Cut the red onion and cucumber into thin slices. Arrange them on a plate.
  • Arrange shrimp on top of red onion and cucumber slices.
  • Sprinkle with salt and cilantro. Then cover shrimp with plastic wrap. Place in the refrigerator for 2 hours.
  • In a blender combine soy sauce, chipotle peppers, lime juice, olive oil, and cold water.
  • Blend until smooth. Add salt and pepper to taste.
  • Pour the lime-chile sauce over shrimp.
  • Garnish with avocado and enjoy.

Nutrition Facts:

ServingSize 1 Serving

Best Mexican-Style Shrimp in Chili-Lime Sauce (Aguachile Negro ...

In the state of Sinaloa on the western coast of Mexico, aguachile, or “chili water,” is a popular ceviche-like combination of fresh seafood and a sauce of…

Provided by: EasyRecipesCooking.com

Yield: 4 to 6 Servings

Ingredients:

1 pound small (51/60 per pound) shrimp, peeled (tails removed) and deveined
Kosher salt
3/4 cup lime juice
2 Fresno or serrano chilies
1 chipotle or morita chili (see headnote)
1 medium garlic clove, peeled
2 tablespoons Worcestershire sauce
2 tablespoons Maggi seasoning
2 tablespoons soy sauce
1/2 small red onion, thinly sliced
1/2 medium English cucumber, halved lengthwise, seeded and thinly sliced
1 ripe avocado, halved, pitted, peeled and diced
1 ripe tomato, cored and chopped

Steps:

  • In a 12-inch skillet, distribute the shrimp in an even layer. Add water to cover and sprinkle in 1 teaspoon salt. Set the pan over medium, cover and cook until the shrimp are light pink at the edges and beginning to curl, 6 to 9 minutes; occasionally rotate the skillet for even cooking.
  • Off heat, use a slotted spoon to transfer the shrimp to a medium bowl; discard the poaching water. Stir the lime juice into the shrimp, then refrigerate, uncovered and stirring once or twice, until no longer warm, about 15 minutes, but no more than 30 minutes.
  • Meanwhile, heat an 8- or 10-inch skillet, preferably cast-iron, over medium-high until water flicked onto the surface immediately sizzles and evaporates. Add the Fresno chilies, chipotle chili and garlic; cook, occasionally turning each item, until charred in spots, 7 to 10 minutes. If charring at different rates, transfer each item to a plate when done.
  • When cool enough to handle, stem and seed the chilies. In a blender, combine the charred chilies and garlic, Worcestershire, Maggi, soy sauce and ¼ teaspoon salt. Blend until smooth, about 1 minute. Stir the puree into the shrimp mixture. Let stand at room temperature for 10 minutes, then taste and season with salt.
  • In a wide, shallow serving bowl, evenly distribute the onion and cucumber. Using a slotted spoon, arrange the shrimp on top, then pour the sauce over them. Top with the avocado and tomato.

Hearts of Palm and Artichoke Aguachile Negro Recipe | Bon Appétit

Aguachile is a chile and citrus dressing that’s often paired with raw fish. You’ll want to drink this veggie version right from the platter.

Provided by: EasyRecipesCooking.com

Yield: 8 Servings

Ingredients:

½ small red onion, thinly sliced
¼ cup plus 2 Tbsp. Sherry vinegar or red wine vinegar
1 white corn tortilla
1 habanero chile, seeds and ribs removed
2 large celery stalks, cut into large pieces
¼ cup avocado oil or vegetable oil
¼ cup fresh lemon juice
1 14-oz. can hearts of palm, drained, liquid reserved, halved lengthwise, cut into 1” pieces
Kosher salt
1 14-oz. can quartered artichoke hearts, drained
1 pint cherry tomatoes, halved
4 ounces radishes, thinly sliced
½ cup fresh cilantro leaves with tender stems
Cheesecloth

Steps:

  • Combine onion and ¼ cup vinegar in a small bowl. Cover with plastic wrap, pressing directly onto surface. Chill until onion is uniformly pink, at least 4 hours.
  • Heat a medium skillet, preferably cast iron, over medium-high. Cook tortilla and chile, turning often, until completely charred, 8−10 minutes. Let cool.
  • Blend tortilla, chile, celery, oil, lemon juice, and remaining 2 Tbsp. vinegar until very smooth. Strain through a fine-mesh sieve lined with a layer of cheesecloth into a small bowl; discard solids. Add reserved palm liquid to make 1 cup; season aguachile with salt.
  • Combine palm and artichoke hearts, tomatoes, and radishes in a large bowl and toss with ½ cup aguachile; season with salt. Let sit at least 30 minutes.
  • Just before serving, drain pickled onion and add to marinated vegetables along with cilantro. Toss to combine and transfer to a platter. Pour remaining marinade over top or serve alongside.
  • Do Ahead: Onion can be prepared 1 day ahead; keep chilled. Aguachile can be made 1 day ahead.

Shrimp In Black Aguachile | Camaroneros.info

This time we will show you this shrimp in black aguachile recipe, fresh, practical, easy to prepare and ideal for hot days.

In this dish we season the shrimp with chipotle chili, soy sauce, lemon juice and black pepper. Stay and let’s prepare this spectacular dish!
Ingredients

1 pound or 500 grams of shrimp
5 chipotle peppers (canned with adobo sauce)
1 cucumber, peeled and chopped
5 tablespoons soy sauce
1 red onion, sliced
½ cup cilantro
1 cup freshly squeezed lime juice
¼ cup olive oil
¼ cup cold water
1 avocado
1 teaspoon kosher salt
Black pepper to taste

Preparation

Wash, peel and devein shrimp, rinse with plenty of cold water and cut into butterfly shapes. Set aside in a deep bowl.
Cut the red onion and cucumber into thin slices and place on top of the shrimp, add salt and cilantro, then cover the bowl with plastic wrap and place in the refrigerator.
In a blender, combine the marinated chipotle peppers, soy sauce, lime juice, olive oil and water. Once you have a smooth sauce, add salt and pepper to taste.
Pour the lime and chili sauce over the shrimp, marinate for 10 minutes and finally chop avocado to complement. And voila! you have an exquisite spicy black aguachile.

Tips

You can complement the black shrimp aguachile with tilapia, tuna, white fish, octopus or any seafood you prefer.
Another chili pepper you can use in this recipe is the habanero chili. You can also add seasoning juice to the marinade.

Provided by: EasyRecipesCooking.com

Categories: Main course

Prep time: 02 hours 00 minutes00S

Cook time: 015 minutes00S

Yield: 5

Ingredients:

1 pound or 500 grams of shrimp
5 chipotle peppers (canned with adobo sauce)
1 cucumber peeled and chopped
5 tablespoons soy sauce
1 red onion
sliced
½ cup cilantro
1 cup freshly squeezed lime juice
¼ cup olive oil
¼ cup cold water
1 avocado
1 teaspoon kosher salt
Black pepper to taste

Steps:

  • Wash, peel and devein shrimp, rinse with plenty of cold water and cut into butterfly shapes. Set aside in a deep bowl. Cut the red onion and cucumber into thin slices and place on top of the shrimp, add salt and cilantro, then cover the bowl with plastic wrap and place in the refrigerator. In a blender, combine the marinated chipotle peppers, soy sauce, lime juice, olive oil and water. Once you have a smooth sauce, add salt and pepper to taste. Pour the lime and chili sauce over the shrimp, marinate for 10 minutes and finally chop avocado to complement. And voila! you have an exquisite spicy black aguachile.

Nutrition Facts:

Calories 175

Receta de Aguachile Negro | QueRicaVida.com

Pienso en aguachile cada vez que la temperatura sube por encima de los 70 grados Fahrenheit. Cuando el calor aumenta y cocinar no suena divertido… Aguachile es la respuesta. Unos pocos ingredientes le dan vida en un par de horas a este platillo de mariscos condimentado con limón. Tuvimos un invierno fuerte aquí en Los Ángeles durante las semanas pasadas, algo a lo que nosotros los angelinos no estamos acostumbrados… incluso nevó hace un par de semanas. Y como es típico de Los Ángeles, seguimos en pleno invierno y la temperatura de hoy es de 91 grados. No me malinterpreten, no me estoy quejando… para mí, eso significa que hay que comer algo fresco, y hoy prepararé aguachile negro.

Provided by: EasyRecipesCooking.com

Total time: 2 hours 10 minutes

Prep time: 10 minutes

Yield: 4

Ingredients:

1 cebolla roja cortada
1 pepino (pelado y cortado)
1 libra de camarones (sin venas y en corte mariposa)
1 cucharadita de sal kósher
1/2 taza de cilantro
4 cucharadas de salsa de soya
4 chiles chipotles (de una lata con salsa de adobo)
1 taza de jugo de limón fresco
1/4 de taza de aceite de oliva
1/4 de taza de agua fría
Aguacate como acompañamiento

Steps:

  • Corta la cebolla roja y el pepino en rebanadas delgadas. Colócalas en un plato.
  • Acomoda los camarones encima de las rebanadas de cebolla roja y de pepino.
  • Rocía la sal y el cilantro. Después, cubre los camarones con un envoltorio plástico. Guarda en el refrigerador por 2 horas.
  • En una licuadora, mezcla la salsa de soya, los chiles chipotles, el jugo de limón, el aceite de oliva y el agua fría. Licúa hasta que esté espeso. Añade sal y pimienta al gusto.
  • Licúa hasta que esté espeso. Añade sal y pimienta al gusto.
  • Vierte la salsa de limón y chiles sobre los camarones.
  • Acompaña con aguacate y disfruta.

Nutrition Facts:

ServingSize 1 porción

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