Red Aguachile with mango
Learn how to make Red Aguachile with Mango — a fresh, spicy Mexican shrimp dish ready in 45 minutes. Made with guajillo chiles, chile de árbol, juicy mango, and served on crispy tostadas with avocado. Perfect for Lent or a hot summer day!
Ingredients
For the shrimp
- 1 1/2 lbs butterfly-cut shrimp
- 1 cup fresh lime juice
- 1 tsp salt
- 1/4 tsp black pepper
For the red sauce
- 2 guajillo chiles
- 2 chiles de arbol
- 1 garlic clove
- 1/2 cup orannge juice
- 1/2 mango
- 1/4 tsp black pepper
- 1/2 tsp salt
- Reserved lime juice from the shrimp marinade
To assemble and serve
- 1 ripe mango diced
- 1 cup cucumber diced
- 1 red onion
- 1/4 cup fresh cilantro
- 1 avocado
- tostadas
- maggi seasonig sauce optional
Instructions
- 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.
- 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.
- 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.
- Coat the shrimp. Pour the red sauce over the marinated shrimp and toss until fully coated.
- Add the toppings. Fold in the diced cucumber, mango, and cilantro. Gently mix. Taste and adjust salt as needed.
- 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!
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