Hola Hola!
Did you know June is National Mango Month?!
To celebrate the occasion, we’re giving aguachile a tropical spin. We’re making a Mango Habanero Aguachile, and if you’ve never had an aguachile before, let me tell you about it! The name aguachile translates to chili water and it is very similar to ceviche, where citrus and shrimp are involved. Instead of letting the shrimp cook in the lime juice, most of the time the raw shrimp and/or scallops will be tossed in a spicy citrusy broth, then served on a bed of cucumber slices, avocado and red onion. This can seem a bit intimidating to folks who aren’t used to eating raw shrimp, so I like to just let the shrimp sit in a bowl filled with lime juice so it cooks thoroughly!
Growing up in Southern California, Mangos and Shrimp/Ceviche were two things that we had very often. Every other night after dinner, my mom would make me and my siblings a plate filled with cucumber slices, orange slices, and mango slices with lime juice and Tajin, but Mango and Shrimp wasn’t a combination I had ever had together. So when the National Mango Board approached me to develop a Summer recipe featuring mangos, I thought back to my Summers in Colima, and landed on a Mango Habanero Aguachile.
The thing I love the most about this dish is that the mango in the habanero sauce not only adds a touch of sweetness, but it also thickens up the sauce slightly, adding more body so it clings to shrimp and tostadas much easier. It also makes for a more flavorful bite.
If you happen to make this, tag me and send me pictures! I love watching you recreate my recipes! @mangoboard #AlwaysMangoSZN
Mango Habanero Aguachile
Ingredients
- 1 lb Jumbo Shrimp , shells removed, deveined and butterflied
- 1 ½ cups Fresh Lime Juice , divided
- 1 large Mango , peeled and diced
- ⅔ cup Pineapple Juice
- 2 Garlic Cloves
- 1 Habanero. , stemmed and seeds removed (use 2-3 for and leave the seeds in for more heat)
- ¼ teaspoon ground Coriander
- 1 teaspoon Kosher Salt , plus more to taste
- 1 large Cucumber , peeled and sliced
- ¼ cup Red Onion , thinly sliced
- 1 Avocado , peeled and sliced
Instructions
- In a small bowl combine the shrimp with 1 cup of fresh lime juice, making sure the shrimp is completely submerged. Let chill in the fridge. The shrimp will take 10-12 minutes to cook in the lime juice, they will turn pink once fully cooked.
- While the shrimp cook in the lime juice, make the mango habanero sauce. In a blender, combine the remaining 1/2 cup of lime juice, half of the diced mango, the pineapple juice, garlic, habanero, coriander and salt. Blend until smooth then taste for salt.
- On a large serving dish, lay down your cucumber on the outside perimeter of your dish. Arrange your shrimp butterfly side down with half of the head end on the cucumber and the tail end on the dish. Nestle the red onion in the center, then lay the avocado on top followed by the rest of the diced mango. Drizzle as much of the mango habanero sauce over the shrimp as you’d like, then finish with a sprinkle of sea salt. Serve with tostadas or saltine crackers.
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