Aguachile Negro is a flavorful twist on the classic Sinaloan dish, swapping the typical bright green salsa for a dark, smoky option. The result is a striking dish where fresh fish is marinated in a spicy, umami-forward sauce that hits all the right notes—perfect for anyone craving a dish that’s both refreshing and full of depth. Serve it up with a crispy tostada, and you’ve got a meal that’s light but packed with punch!
Masienda Team
6-8 tostadas
½ lb kampachi or any fresh, firm white fish
1 garlic clove, peeled
5-10 piquín chile
1 ½ tbsp Maggi sauce
1 ½ tbsp Worcestershire sauce
1 ½ tbsp soy sauce
3 tbsp fresh lime juice
Salt, to taste
½ cucumber, sliced or julienned
½ avocado, sliced or diced
Fresh cilantro, whole leaves or chopped, to taste
Tostadas
Cut the kampachi into thin slices or bite-sized cubes and set aside.
In a molcajete, crush the piquín chiles into a fine paste. Add the garlic and a pinch of salt, then mash until smooth.
Mix in the Maggi sauce, Worcestershire sauce, soy sauce, and fresh lime juice. Stir well to combine.
Arrange the kampachi slices and cucumber on a serving plate. Pour the marinade evenly over the fish.
Garnish with sliced avocado and fresh cilantro.
Serve immediately with tostadas and enjoy!
2 comments
Hi Cynthia! Our recipes are already downloadable. Just click the print icon below the author’s name and choose “Save as PDF” to download. Hope that helps!
PLEASE PLEASE PLEASE PLEASE
Could you PLEASE make your recipes individually downloadable? PLEASE?