Shrimp Aguachile with Mango

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.

Shrimp Aguachile with Mango #shrimpaguachile #aguachile #mexicanfood

Shrimp Aguachile with Mango

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 Shrimp Aguachile with Mango.

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.

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 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 it’s 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.

How to Make Shrimp Aguachile with Mango

Preparing the Shrimp

Typically, raw shrimp is marinated in lime juice which “cooks” or cures the shrimp so it is safe to eat. This is a fine method to use, and we have done this before, but it is only really a safe option if you know the shrimp is fresh.

For safety and for frozen shrimp, my recommendation is to follow these steps:

  • 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 3/4 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.
  • 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.
Aguachile sauce #greenaguachile #aguachile

Preparing the Sauce

Then, 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
  • 1/2 roasted habanero chile (optional, see the following note)

If you like spice, you can add 1/2 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.

Assembling the Shrimp Aguachile

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.

The Shrimp Aguachile with Mango is ready. 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.

The aguachile can be stored in an air-tight container in the refrigerator for 1-2 days.

I hope you enjoy!

Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

For another refreshing, delicious and healthy shrimp recipe, check out Coctel de Camarones (Mexican Shrimp Cocktail).

Shrimp Aguachile with Mango #shrimpaguachile #aguachile #mexicanfood

 

Shrimp Aguachile with Mango #shrimpaguachile #aguachile #mexicanfood
Print Pin
5 from 1 vote

Shrimp Aguachile with Mango

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.
Cuisine Mexican
Author Gemma from Everyday Latina

Ingredients

  • 1 lb medium shrimp
  • 10 limes, juiced
  • 1 jalapeño
  • 2 garlic cloves
  • 2 ripe Tommy Atkins mangoes, peeled and diced
  • 1 cup cilantro
  • 1/2 habanero pepper (optional, see notes)
  • 1 cucumber
  • 1/2 red onion
  • Salt

Instructions

Preparing the Shrimp

  • 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 3/4 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.
  • 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.

Preparing 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.

Assembling the Shrimp Aguachile

  • 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 1/2 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.

6 Comments to “Shrimp Aguachile with Mango”

  1. 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?

    Reply
  2. 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!

    Reply
    1. everydaylatina Author

      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.

      Reply
  3. 5 stars
    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 !!!

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating