The Chef

Restaurants

Meals

Drinks

Restaurants›Ophelia›Aguachile Negro Recipe

Aguachile Negro Recipe

Name: Ophelias AGUACHILE NEGRO Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500 grams prawns, peeled and deveined; 250 grams scallops, cleaned; 100 ml lime juice; 1 tsp salt; 4 whole tomatoes; 2 whole serrano peppers; 4 whole garlic cloves; 1 medium red onion, roughly chopped; 1 cup cilantro, chopped; 2 tbs olive oil; 1 tsp black pepper; 1 whole avocado, sliced; 0.5 medium red onion, thinly sliced; 0 to taste cilantro leaves, for garnish

Inspired by Ophelia

Time1h

Serves4

Cured Prawns and Scallops, Avocado, Red Onion, Burnt Salsa Broth

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with AGUACHILE NEGRO

Selected to serve

Salsa Verde

Salsa Verde Tequila, Mezcal, Ancho Reyes Verde, Grilled Tomatillo, Pear Cordial, Lime, Habanero Diablo Salt

spicy · tangy · herbal

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cured Prawns and Scallops

1 1/8 lb (500 grams) prawns, peeled and deveined

8.82 oz (250 grams) scallops, cleaned

0.42 cup (100 ml) ReaLime juice

1 tsp Celtic sea salt

Burnt Salsa Broth

4 whole tomatoes

2 whole Serrano peppers

4 whole Garlic cloves

1 medium red onion, roughly chopped

1 cup cilantro, chopped

2 tbs olive oil

1 tsp black pepper

To Serve

1 whole avocado, sliced

1/2 medium Red onion, thinly sliced

0 to taste cilantro leaves, for garnish

Method

Curing the Seafood

Prepare the Curing Mixture

In a bowl, mix the lime juice, salt, and black pepper.

Cure the Seafood

Add the prawns and scallops to the bowl, ensuring they are well-coated. Cover and refrigerate for 30 minutes.

Preparing the Burnt Salsa Broth

Char the Vegetables

On a hot grill or skillet, char the tomatoes, serrano peppers, and garlic cloves until blackened. Remove from heat.

Blend the Salsa

In a blender, combine the charred vegetables, red onion, cilantro, and olive oil. Blend until smooth. Adjust seasoning with salt to taste.

Assembling the Dish

Combine the Ingredients

In a serving bowl, layer the cured seafood, burnt salsa broth, and sliced avocado.

Garnish and Serve

Top with thinly sliced red onion and cilantro leaves. Serve immediately.

More from Ophelia

Mexican

Trio De Tacos

Inspired by Ophelia

TACO DE CARNITAS: Pork Confit, Cilantro and Onion, Chili De Arbol, Salsa, Corn Tortilla; TACO DE COCHINITA PIBIL: Achiote Braised Pork, Marinated Peppers & Onions, Fresh Lime, Corn Tortilla; TACO AL PASTOR: Roasted Pastor Pork, Grilled Pineapple, Onion & Cilantro, Corn tortilla

10m

Corona Sunbrew

Inspired by Ophelia

Experience the refreshing taste of summer with Corona Sunbrew, a vibrant blend of crisp lager and zesty citrus notes, perfectly crafted to quench your thirst. This delightful brew offers a light, smooth finish that pairs beautifully with sunny days and good company. Savor every sip as you bask in the warmth of the sun.

Pacifico Clara Bottle

Inspired by Ophelia

355ml

Red Truck Baja Cerveza Cans

Inspired by Ophelia

355ml

Negra Modelo

Inspired by Ophelia

355ml

45m

Mexican

Churros

Inspired by Ophelia

Cinnamon Sugar, Tequila & Dulce de Leche Dipping Sauce