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Mango Habanero Aguachile
cook:
45 min
Sweet yet spicy aguachiles de camaron. I use two pretty big mangos here, if your mangos are smaller, use 3 or 4. This is great for a party or a light dinner.
6 servings
US
original
metric
6 servings
US
original
metric
Ingredients
Directions
Ingredients
2 lb shrimp, peeled and deveined
1 ½ cups lime juice
2 mangos, peeled, one big chunks, one cut into a fine dice
4 habaneros (2 for less spice)
1 tbsp salt
½ red onion, thinly sliced
1 seedless cucumber
1 avocado
flaky salt (optional)
black pepper
tostadas, for serving
saltine crackers, for serving
Get ingredients with
Directions
Directions
Ingredients
2 lb shrimp, peeled and deveined
1 ½ cups lime juice
2 mangos, peeled, one big chunks, one cut into a fine dice
4 habaneros (2 for less spice)
1 tbsp salt
½ red onion, thinly sliced
1 seedless cucumber
1 avocado
flaky salt (optional)
black pepper
tostadas, for serving
saltine crackers, for serving
Get ingredients with
Step 1
To prepare the aguachile, start by juicing your limes. You need 1 1/2 cups lime juice, this will take you anywhere from 10-15 limes, maybe more or less if they are dryer or juicier.
1 ½ cups lime juice
Step 2
If the shrimp has the tails on, remove them. Carefully with a small knife, butteryfly the shrimp, cut alongside the back of the shrimp from the top all the way to the bottom, making sure not to cut all the way through but to the point where you can open it up flat like a book. Continue with all the shrimp.
2 lb shrimp, peeled and deveined
Step 3
Add the shrimp to a large bowl and and 1 cup of lime juice, mix them well and cover them with plastic wrap by pushing it up onto the surface of the shrimp so they're fully covered. The acidity in the lime juice is essentially going to cook the shrimp.
2 lb shrimp, peeled and deveined
1 ½ cups lime juice
Step 4
Refrigerate the shrimp for 20 minutes. After 20 minutes, uncover them, mix them up and cover once more and refrigerate for another 20 minutes.
Step 5
While the shrimp is soaking in the lime juice, sliced up the red onion and the cucumbers as thinly as possible. I used a mandolin, but you can also do this by hand. You can peel the cucumber if you'd like, but the seedless cucumbers have a thinner skin and is perfectly edible so I don't bother taking the extra step to peel. Peel and finely dice one mango, if your mangos are small, use 4 instead of 2.
2 in mangos, peeled, one big chunks, one cut into a fine dice
1 seedless cucumber
½ red onion, thinly sliced
Step 6
To prepare the mango habanero sauce, add 4 habanero peppers to a blender. You can use less for less spice and also remove the seeds for way less spice. Add in one peeled and chopped mango and the remaining 1/2 cup of the lime juice and the 1 tbsp of salt. Blend until smooth.
4 habaneros (2 for less spice)
2 in mangos, peeled, one big chunks, one cut into a fine dice
1 ½ cups lime juice
1 tbsp salt
Step 7
To assemble the aguachiles, get a large plate.
Step 8
Start with a layer of the thinly sliced cucumber then spread out half of the thinly sliced red onion over the cucumbers.
1 seedless cucumber
½ red onion, thinly sliced
Step 9
In an even layer, place the shrimp over the bed of cucumber and onion.
Step 10
Mix the remaining lime juice that the shrimp was in into the blended up mango habanero sauce.
Step 11
Evenly pour over the mango habanero sauce on top of the shrimp.
Step 12
Top them off with the diced mango and the remaining sliced red onion.
Step 13
Optionally, for extra spice, thinly slice another habanero into thin strips for garnish.
Step 14
You can slice up an avocado and place it on top of the shrimp right in the center.
1 avocado
Step 15
Finish off the aguachile by garnishing with freshly cracked black pepper and flaky salt.
flaky salt (optional)
black pepper
Step 16
Serve the aguachile with tostadas or saltine crackers, or both.
tostadas, for serving
saltine crackers, for serving
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