Aguachile Rojo con Mango
Aguachile Rojo con Mango | Annai Gonzalez
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Spicy, tangy, and refreshing—this aguachile rojo con mango hits all the right notes, especially with @ PhillySeafood sustainably wild-caught shrimp. 🌶🍤
$2C freshly squeezed lime juice, roughly 12 limes
Ingredients:
2lbs Philly Seafood Shrimp, deveined and peeled
$2C freshly squeezed lime juice, roughly 12 limes
$2 large red mangos, diced
1 large cucumber, thinly sliced & gutted (reserve the seeds)
½ large red onion, thinly sliced
$2 large red mangos, diced
$6 Chile De Arbol
1/3C cilantro, chopped
3 Guajillo peppers
$6 Chile De Arbol
$1tbsp Maggi Seasoning Liquid
3 garlic cloves
1tbsp Worcestershire Sauce
$1tbsp Maggi Seasoning Liquid
2tbsp black hot sauce (I used one made of chiltepin peppers)
- Salt and pepper, to taste
Preparation:
Butterfly the shrimp for better marination and texture. Season with a pinch of salt and pepper. Add the thinly sliced red onions on top. Pour the fresh lime juice over the shrimp. Let the shrimp marinate for about 5–10 minutes. The lime juice will begin to "cook" the shrimp.
Once the shrimp is marinated, add the diced mango, sliced cucumber, and chopped cilantro to the bowl with shrimp. Pour the blended sauce over the mixture and give everything a good mix to combine. Allow the aguachile to sit for a few minutes in the fridge to let the flavors meld together.
Make the Sauce:
In a pan, toast the Guajillo peppers and Chile de Arbol over medium heat until they’re aromatic. Be careful not to burn them. Be sure to remove the stems!! Add the toasted peppers to a blender along with the garlic cloves, Worcestershire sauce, Maggi seasoning liquid, black hot sauce, 1/3C of the lime juice used to marinate the shrimp, and the reserved cucumber seeds. Blend until smooth. Taste and adjust seasoning with salt and pepper.
Once the shrimp is marinated, add the diced mango, sliced cucumber, and chopped cilantro to the bowl with shrimp. Pour the blended sauce over the mixture and give everything a good mix to combine. Allow the aguachile to sit for a few minutes in the fridge to let the flavors meld together.
Serve it chilled, either by itself or with a crispy tostada spread with some mayo.