MX.121.0001
Mexican
Aguachile negro
I · Origin
Sinaloa / Mazatlán, Mexico
II · Description
Sinaloan raw prawn dish cured in darkened aguachile — made black by charred dried chiles (morita, ancho), lime juice, and black soy or Worcestershire. More aggressive and complex than classic green aguachile.
III · The Thread
- Peruvian leche de tigre cure
- Japanese ponzu-cured sashimi
- Thai yam pla (lime-cured fish salad)
IV · Flavour Context
Charred, smoky, sour from lime, umami depth, prawn sweetness, aggressive heat
I
General
II
Preparation
III
Wet Heat
IV
Sauce Making
V
Grains And Dough
VI
Heat Application
VII
Chile Technique Salsas
VIII
Pastry Technique
IX
Seasonal
X
Flavour Building
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