Shrimp Aguachile with Mango is a vibrant, spicy dish, similar to a ceviche and made with tender shrimp, cucumbers, red onions, and mango in an incredible green sauce. This Mexican seafood recipe is light and refreshing and makes a great appetizer or lunch.
If you are a fan of Mexican shrimp cocktail, shrimp ceviche, or really just shrimp in general, then you are going to fall in love with this shrimp aguachiles verdes.
The first time my dad made shrimp aguachile, I could not stop eating it, and it wasn't just me. As I glanced around the table, my whole family went back for seconds, thirds. It really is difficult to resist this dish with its amazing combination of citrusy, sweet, crunchy and spice.
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What is Aguachile?
Aguachile literally translates to "chili water" in Spanish. Its name comes from the idea that the shrimp is marinated and served in a spicy liquid. Think of aguachile, also called aguachiles, similar to a ceviche, made with seafood cured in lime juice and with a mix of various fruits and vegetables.
Many say the original dish come from Sinaloa, a state in northwestern Mexico. However, as its popularity has spread throughout Mexico and even the U.S., the recipe has taken on different forms with the mix of ingredients varying from one recipe to another.
In today’s recipe, the aguachile features tender shrimp, cucumbers, red onions, and mango. These are then covered in an incredible green sauce made with ingredients like cilantro, jalapeños, and habanero. It is a vibrant, spicy dish that will have you going back for more.
Is Shrimp Cured in Lime Juice Safe to Eat?
In traditional aguachiles, the shrimp is technically not cooked but cured in lime juice, which may leave you wondering if it is safe to eat.
The process of curing the shrimp creates a chemical reaction called denaturation. This process changes the proteins in the seafood, similar to when it is cooked, essentially making it safe to eat.
For added measures, some sources recommend using top quality seafood, while others say that the seafood should be blanched before marinating.
I definitely recommend that if you are pregnant, have a weakened immune system, or are feeding this to children, blanching the shrimp first may be the way to go. I have included directions for this process in the directions below.
How to Make Aguachiles Verdes
1. Blanch the Shrimp: (Skip to step 2 if you do not want to blanch the shrimp first.)
- Place the frozen shrimp in a big bowl of cold water or under cold, running water until defrosted. I recommend using peeled, deveined shrimp as this will make your life so much easier, but that is up to you.
- Fill a medium pot ¾ of the way with water and bring to a boil.
- Fill a medium mixing bowl with cold water and lots of ice.
- Peel and devein the shrimp if it is not already. Then, add the defrosted shrimp to the water and boil for 2 minutes. Immediately remove the shrimp and place in the bowl of ice water.
2. Marinate the Shrimp
- Squeeze 10 limes into a large glass bowl. Add the shrimp and be sure they are all covered in the lime juice.
- Cover the bowl with plastic wrap and marinate in the fridge for 30 minutes.
- After the 30 minutes, drain the shrimp but keep the lime juice.
3. Prepare the Sauce: Add the following to a blender or food processor:
- 1 jalapeño
- 2 garlic cloves
- 1 ripe mango (the Tommy Atkins variety)
- 1 cup of cilantro
- the reserved lime juice used to marinate the shrimp
- ½ roasted habanero chile (optional, see the following note)
If you like spice, you can add ½ of a roasted habanero chile or even the whole thing for an extra hot aguachile. To roast the habanero, place it on a comal (griddle) on the stove. Turn it frequently until the skin is charred on all sides. Alternatively, you can place it on an aluminum foil-covered cookie sheet and broil for 1-2 minutes on each side until charred. There is no need to peel the skin from the pepper.
Blend all of the ingredients until smooth.
If you're curious about the various type of mangoes and what they look like, then click here.
4. Assemble: Add the following to a large mixing or serving bowl:
- Cut one cucumber lengthwise. Use a spoon to remove all the seeds. Then slice the cucumber into thin half-moon pieces
- Next, dice one ripe Tommy Atkins mango into small cubes. Add to the bowl.
- Thinly slice half of a red onion.
- Pour the sauce over all the ingredients and mix together.
- Add the shrimp, season with salt and mix again.
How to Serve
Serve with tortilla chips or on tostadas. For a healthier option, serve it on a bed of lettuce, in lettuce cups, or scoop it up with additional slices of cucumbers.
How to Store
Store aguachiles in an air-tight container in the refrigerator for 1-2 days.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Shrimp Aguachile with Mango
Equipment
- Small pot
- cutting board
- Knife
Ingredients
- 1 lb medium shrimp
- 10 limes, juiced
- 1 jalapeño
- 2 garlic cloves
- 2 ripe Tommy Atkins mangoes, peeled and diced
- 1 cup cilantro
- ½ habanero pepper (optional, see notes)
- 1 cucumber
- ½ red onion
- Salt
Instructions
Blanch the Shrimp
- Skip to marinating if you do not want to blanch the shrimp first.
- Place the frozen shrimp in a big bowl of cold water or under cold, running water until defrosted. I recommend using peeled, deveined shrimp as this will make your life so much easier, but that is up to you.
- Fill a medium pot ¾ of the way with water and bring to a boil.
- Fill a medium mixing bowl with cold water and lots of ice.
- Peel and devein the shrimp if it is not already. Then, add the defrosted shrimp to the water and boil for 2 minutes. Immediately remove the shrimp and place in the bowl of ice water.
Marinate the Shrimp
- Add the juice from the limes to a large glass bowl. Add the shrimp and be sure they are all covered in the lime juice. Cover the bowl with plastic wrap and marinate in the fridge for 30 minutes. After the 30 minutes, drain the shrimp but keep the lime juice.
Prepare the Sauce
- To a food processor or blender add, jalapeño, garlic, one of the mangoes, cilantro and the reserved lime juice used to marinate the shrimp.
- Blend until smooth.
Assemble
- Cut one cucumber lengthwise. Use a spoon to remove all the seeds. Then slice the cucumber into thin, half-moon pieces.
- Thinly slice the red onion.
- Add the cucumber, onion and the other diced mango to a large mixing bowl.
- Pour the sauce over all the ingredients and mix together.
- Add the shrimp, season with salt and mix again.
- Serve it with tortilla chips or on tostadas. For a healthier option, serve it on a bed of lettuce, in lettuce cups, or scoop it up with additional slices of cucumbers.
- Store in an air-tight container in the refrigerator for 1-2 days.
Notes
- For an extra spicier sauce, add ½ of a roasted habanero chile (or even the whole thing for even more heat) to the blender ingredients.
- To roast the habanero, place it on a comal (griddle) on the stove. Turn it frequently until the skin is charred on all sides. Alternatively, you can place it on an aluminum foil-covered cookie sheet and broil for 1-2 minutes on each side until charred. There is no need to peel the skin from the pepper.
Anthony B. Sanders
Wonderful recipe!
Gemma
Hi Anthony, thank you! So happy you liked it!
Ana
Hi - how many servings is this for?
everydaylatina
Hi Ana, it makes about 6-8 servings.
Laura Doerr
Hello! You say to keep the lime juice after marinating the shrimp but the recipe never says where to use it. I’m assuming it goes in the sauce?
everydaylatina
Oh no, I’m so sorry for that. Yes pour it in the blender with the ingredients for the sauce
Princy Gobran
Hi I made this recipe for a party yesterday and it was such a hit! I doubled the recipe, used one seeded and one unseeded jalapeño and it had just right amount of kick. Thank you for this wonderful recipe!
everydaylatina
That's wonderful! What an honor that you served it at a party and people loved it. Thank you for sharing and for trying it out.
Robyn Pooldaily
Looks and taste delicious! My personal touch instead of Chile habanero (which I didn’t have on hand) I added rocoto Peruvian pepper , it taste so good, and definitely I ate it with crackers, thank you so much !!!
everydaylatina
Oh that is so great! I am so glad you tried it and liked it! Thank you!