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 chilies, lime and water that gives the dish its name.

1 POUND SMALL (51/60 PER POUND) SHRIMP, PEELED (TAILS REMOVED) AND DEVEINED

KOSHER SALT

¾ 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

½ SMALL RED ONION, THINLY SLICED

½ MEDIUM ENGLISH CUCUMBER, HALVED LENGTHWISE, SEEDED AND THINLY SLICED

1 RIPE AVOCADO, HALVED, PITTED, PEELED AND DICED

1 RIPE TOMATO, CORED AND CHOPPED

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

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