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.
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.
Nutrition
Serving: 1 servingCalories: 273kcalCarbohydrates: 13.9gProtein: 40.5gFat: 2.2gSaturated Fat: 0.1gCholesterol: 575mgPotassium: 188mgFiber: 1.2gSugar: 9gCalcium: 179mgIron: 2mg
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