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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

Picture for Mango Habanero Aguachile

6 servings

US

original

metric

Ingredients

Directions

Ingredients

shrimp, peeled and deveined

2 lb shrimp, peeled and deveined

lime juice

1 ½ cups lime juice

mangos, peeled, one big chunks, one cut into a fine dice

2 mangos, peeled, one big chunks, one cut into a fine dice

habaneros (2 for less spice)

4 habaneros (2 for less spice)

salt

1 tbsp salt

red onion, thinly sliced

½ red onion, thinly sliced

seedless cucumber

1 seedless cucumber

avocado

1 avocado

flaky salt (optional)

flaky salt (optional)

black pepper

black pepper

tostadas, for serving

tostadas, for serving

saltine crackers, for serving

saltine crackers, for serving

Get ingredients with

Directions

Directions

Ingredients

shrimp, peeled and deveined

2 lb shrimp, peeled and deveined

lime juice

1 ½ cups lime juice

mangos, peeled, one big chunks, one cut into a fine dice

2 mangos, peeled, one big chunks, one cut into a fine dice

habaneros (2 for less spice)

4 habaneros (2 for less spice)

salt

1 tbsp salt

red onion, thinly sliced

½ red onion, thinly sliced

seedless cucumber

1 seedless cucumber

avocado

1 avocado

flaky salt (optional)

flaky salt (optional)

black pepper

black pepper

tostadas, for serving

tostadas, for serving

saltine crackers, 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.

lime juice

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.

shrimp, peeled and deveined

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.

shrimp, peeled and deveined

2 lb shrimp, peeled and deveined

lime juice

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.

mangos, peeled, one big chunks, one cut into a fine dice

2 in mangos, peeled, one big chunks, one cut into a fine dice

seedless cucumber

1 seedless cucumber

red onion, thinly sliced

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.

habaneros (2 for less spice)

4 habaneros (2 for less spice)

mangos, peeled, one big chunks, one cut into a fine dice

2 in mangos, peeled, one big chunks, one cut into a fine dice

lime juice

1 ½ cups lime juice

salt

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.

seedless cucumber

1 seedless cucumber

red onion, thinly sliced

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.

avocado

1 avocado

Step 15

Finish off the aguachile by garnishing with freshly cracked black pepper and flaky salt.

flaky salt (optional)

flaky salt (optional)

black pepper

black pepper

Step 16

Serve the aguachile with tostadas or saltine crackers, or both.

tostadas, for serving

tostadas, for serving

saltine crackers, for serving

saltine crackers, for serving

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