Name: Mango Habanero Aguachile
Cook time: 2700 s
Total time: 2700 s
Yield: 6
Ingredients: 2 lb shrimp, peeled and deveined; 1 1/2 cups lime juice; 2 mangos, peeled, one big chunks, one cut into a fine dice; 4 habaneros (2 for less spice); 1 tbsp salt; 1/2 red onion, thinly sliced; 1 seedless cucumber; 1 avocado; flaky salt (optional); black pepper; tostadas, for serving; saltine crackers, for serving

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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

original

metric

Ingredients

Directions

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.