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- Water
- Habanero chili
- iodized salt
- Acetic acid
- Modified corn starch
- Xanthan stabilizer
- Spices
- Potassium sorbate (preservative)
- Sodium benzoate (preservative)
- Calcium disodium EDTA Yellow No. 6 FD&C
- Caramel color class IV

Nutritional values per 100 g
- Energy 8 kcal / 34 kJ
- Fat 0 g
thereof saturated fatty acids 0 g
- Carbohydrates 2 g
thereof sugar 0 g
- Protein 0 g
- Salt 2 g

Contains no allergens subject to mandatory labeling

Ingredients
20 raw shrimps
300 milliliters spice juice
30 milliliters Worcestershire sauce
Lemon juice
¼ gram red onion
1 La Anita Salsa Habanero Ligera
1 chopped cucumber
1 pinch of ground pepper
1 sprig of cilantro
2 tablespoons tomato puree

Preparation
First peel and clean the shrimp without removing the tails. 2.

Finely chop the onion and cucumber. 3.

In addition, finely chop the cilantro. 4.

4. mix the black aguachile sauce with the seasoning juice, Worcestershire sauce, tomato paste, pepper and La Anita Ligera / Mild Habanero Sauce.

Dip the cleaned shrimp in the black aguachile mixture and let sit for 5 minutes.

Add the finely chopped cilantro and serve immediately on a bed of cucumber slices.

Store dry and cool