Aguachile Negro con Langosta
If you've never had aguachile (or heard of it) then it's relatively easy to imagine. A close and obvious relative would be ceviche, but where ceviche is composed mainly of fresh lime juice, aguachile has the addition of chile peppers to the lime juice. And that addition is important here, as the name implies.
To have a mild aguachile is to miss the point entirely. Not to say the peppers should overpower the taste of the shrimp, lobster or what seafood may be added, but it should be as pronounced as the other ingredients.
Think, to double down here, of a peppercorn sauce. Most sauces will/may contain peppercorns, but the addition of a substantial amount of peppercorns to a cream sauce is what gives it character and taste, thus: peppercorn sauce.
These next few recipes featuring aguachiles take some liberties from what may be found in street vendors or restaurants, but it's the balance of tastes with the citrus and chiles that matter.
The marinade for the lobster tail is made of lime juice, oranges, and habanero. Tarragon was used in place of Hoja Santa, which would have added a mint/licorice/anise flavor, but tarragon works as a substitute. Look for a balance here, but about 50% lime juice will help.
There are lots of ways of easily taking the lobster tail whole, but using a knife cut down both sides of the underside of the shell and carefully pull, it should be simple. Cut into chunks and marinate for about 2 hours. Strain, add ink, and puree.
Serve with cactus salad.