Shrimp Aguachile with Ghost Pepper,  Lime, Pickled Onions, and Habanero Ash Oil

Ghost Pepper Aguachile Liquid

Ingredients:

• ¾ cup lime juice

• 1 English cucumber

• ½ bunch cilantro, chopped

• ¼ cup ice-cold water

• 1 small shallot

• 1 tsp Stillfire Provisions Ghost Pepper Hot Sauce (more to taste)

• Salt, to taste

Instructions:

1. Blend all ingredients until smooth, adding 1–2 ice cubes if needed to keep liquid cold and bright green.

2. Strain through a fine mesh sieve, reserving only the liquid.

3. Season with salt and adjust spice with more hot sauce if desired.

Pickled Red Onions

Ingredients:

• 1 medium red onion

• 2 cups champagne vinegar

• 1⅓ cups water

• ⅔ cup sugar

Instructions:

1. Heat vinegar, water, and sugar until dissolved.

2. Thinly slice onion and place in heatproof container.

3. Pour hot liquid over onions, ensuring they’re submerged.

4. Pickle at least 4 hours before use.

Habanero Ash Oil (optional)

Ingredients:

• 6 fresh habanero peppers

• 2g black sesame seed

• ½ tsp citric acid

• 1 cup olive oil

Instructions:

1. Char habaneros over open flame until skins blacken.

2. Transfer to oven at 250°F for ~4 hours until fully dried. Cool completely.

3. Grind peppers with sesame seeds and citric acid into a fine powder.

4. Mix powder with olive oil. Season lightly with salt.

Result: a black, smoky, bitter-spicy oil.

Plating

1. On a rimmed plate, alternate shrimp, avocado slices, and pickled onion in a shingled pattern.

2. Pour 1 cup Ghost Pepper Aguachile liquid over shrimp mixture until saucy.

3. Let shrimp marinate 5–10 minutes in liquid.

4. Drizzle 1–2 Tbsp habanero ash oil across plate.

5. Garnish with cilantro sprigs.

Serve immediately with tortilla chips.