Aguachile Negro

Peel the shrimp, removing the shells. Devein them by making a shallow cut along the back and removing the dark vein. Rinse and pat dry.

In a bowl, combine the prepared shrimp with the lime juice. Ensure the shrimp are fully submerged. Cover and refrigerate for at least 30 minutes, or until the shrimp turn pink and opaque.

Heat a comal or dry skillet over medium-high heat. Lightly toast the dried chiles and the garlic clove for about 1-2 minutes per side, until fragrant but not burnt. Be careful, as they toast quickly.

In a mortar and pestle, combine the toasted garlic, salt, and dried chiles. Grind them into a coarse paste. If you don't have a mortar and pestle, you can blend these ingredients.

Add the soy sauce, Worcestershire sauce, hot sauce, and tomato juice to the mortar. Mix well with the ground paste. Reserve half of the lime juice from the shrimp marinade.

Add half of the reserved lime juice to the sauce and mix again. This creates the dark, flavorful 'negro' sauce.

Wash the cucumbers, trim the ends, and peel them if desired for a smoother texture. Slice them into half-moons or desired shapes.

Peel and thinly slice half of the red onion into half-moons.

Drain the marinated shrimp, reserving the lime juice. You can use this juice for another recipe or discard it.

In a large bowl, combine the drained shrimp, sliced cucumber, sliced red onion, and the prepared Negro sauce. Add a pinch of salt and freshly ground black pepper to taste.

Gently toss all the ingredients together to ensure everything is evenly coated with the sauce. Be careful not to overmix, which can break the shrimp.

Serve the aguachile immediately on a plate or in bowls. Garnish with sliced avocado and serve with warm corn tortillas on the side.