Red Aguachile with Mango

Fresh, spicy, and with a tropical mango twist. The ultimate shrimp aguachile recipe perfect for summer, Lent, or any hot day.

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Prep time: 45 min | Difficulty: Easy | Servings: 4–6 | Spice level: Medium

Ingredients

For the shrimp

• 1½ lbs butterfly-cut shrimp
• 1 cup fresh lime juice
• 1 teaspoon salt
• ¼ teaspoon black pepper

For the red sauce

• 2 guajillo chiles
• 2 chiles de árbol
• 1 garlic clove
• ½ cup orange juice
• ½ mango (for the sauce)
• ¼ teaspoon black pepper + ½ teaspoon salt
• Reserved lime juice from the shrimp marinade

To assemble and serve

• 1 ripe mango, diced
• 1 cup cucumber, diced
• 1 red onion, thinly sliced into strips
• ¼ cup fresh cilantro
• 1 avocado
• Tostadas
• Maggi seasoning sauce (optional, to finish)

Instructions

1. Marinate the shrimp. Butterfly the shrimp and place them in a bowl. Add the lime juice, sliced red onion, 1 teaspoon of salt, and ¼ teaspoon of pepper. Mix well and refrigerate for 30 minutes.

2. Toast the chiles. Toast the guajillo and chile de árbol on a dry skillet for 10 seconds per side. Soak them in hot water for 5 minutes to soften.

3. Blend the red sauce. In a blender, combine the drained chiles, the reserved lime juice from the shrimp, ½ mango, orange juice, garlic, ½ teaspoon salt, and pepper. Blend until smooth.

4. Coat the shrimp. Pour the red sauce over the marinated shrimp and toss until fully coated.

5. Add the toppings. Fold in the diced cucumber, mango, and cilantro. Gently mix. Taste and adjust salt as needed.

6. Serve on tostadas. Spread avocado on each tostada or slice it on top. Finish with a drizzle of Maggi sauce if desired. Serve immediately and enjoy!

💡 Recipe tip: Don’t throw away the lime juice you used to marinate the shrimp — that citrusy, briny liquid is the soul of the sauce. The longer the shrimp sit, the more flavor they absorb.