Black aguachile with shrimp and avocado cream

The sauce is black because it is made from ashes: burn all the ingredients thoroughly, which is what stops them tasting bitter.

Season the shrimp with lemon and salt, which almost cures them, then add lime.

Set the shrimp aside while the sauce is plated.

Make an avocado cream from avocado, coriander and fresh serrano pepper.

Dress the radish with olive oil and plate it on top.

Finish with fresh coriander, garlic and blossoms.