For this chilehead, I hear the word aguachile and it stops me dead in my tracks! Aguachile translates to chile water. In this case it is fresh chiles blended with fresh lime juice. Right up my alley! I have certainly come a long way when it comes to shrimp dishes and especially ceviche style dishes like this one. If someone had told me 10 years ago that I would be eating shrimp that was not cooked on the stove top, I would have told them they were crazy! And now, I dream about fresh dishes like this. What a treat!
It’s a simple combination of fresh ingredients, such as cucumber, red onion, avocado and cilantro that bring this dish together for me. It takes longer to prep your ingredients, than to actually finish the aguachile.
Aguachile de Camaron Con Mango (Spicy Shrimp with Mango
- 12 jumbo shrimp peeled, cleaned and butterflied open
- 1 large mango divide in two
- 2 habanero peppers
- 2 serrano peppers
- Kosher salt
- 1 cup fresh lime juice plus 1 more lime for mango puree
- Tajin to taste
- 1 medium english cucumber seeded
- 1/3 red onion sliced thin
- 1 avocado diced large
- 1 tablespoon cilantro chopped fine
- After you clean and butterfly the shrimp, rinse in cold water and pat dry with paper towels.
- Add half of the mango to the blender with 1 habanero pepper. Squeeze in the juice of 1-2 limes, tajin and salt to taste. Blend on high until smooth. Set aside.
- Roughly chop the remaining habanero and 1 of the serranos. Transfer to molcajete with a good pinch of kosher salt. Using the pestle, grind into a paste.
- Pour in the 1 cup of lime juice and stir well to combine with chile paste. Season with salt to taste. Fold in the shrimp and sir well to coat all the shrimp evenly. Let sit for 5 minutes.
- Add the cucumber and red onion. Dice the remaining mango and mix in. Fold in the avocado and mix in as much of the mango puree to your liking. Garnish with cilantro. If you like, you can slice the remaining serrano for garnish before serving. Serve with homemade chips, saltine crackers or tostadas.
Did you know you could freeze habanero peppers fresh? I do this all the time since I know I won’t eat them fast enough. They come out perfectly fine as you can see in the photo above.
Once that shrimp is placed in that fresh lime juice it really is only a matter of minutes and it is ready! The longer it sits in the lime juice, it will change the texture of the shrimp and may make it a little chewy.
And yes, you can most certainly prepare this without a molcajete. It just makes the experience of this aguachile much more delicious, in my opinion.
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Dear Pina made it….Thank you for recipes
Hi Ramona! So happy you enjoyed the aguachile recipe! Thank you for the feedback. I appreciate it!
Looks so yummy 🤤 i have to make this soon ! Looking around trying to find costillitas de puerco
Hi Dalia, thank you! I do have costillas de puerco recipe on my blog. Did you find the post?
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 !!!
Sounds delicious Erika!