Shrimp Aguachile with Mango is a vibrant, spicy dish similar to ceviche, made with tender shrimp, cucumbers, red onions, and mango in a bright green sauce. This Mexican seafood recipe is light, refreshing, and ideal as an appetizer or a light lunch.
If you enjoy Mexican shrimp cocktail, shrimp ceviche, or shrimp in general, you’ll love this green shrimp aguachile with mango.
The first time my dad made aguachile, I couldn’t stop eating it—and neither could the rest of my family. Everyone went back for seconds and thirds. The mix of citrus, sweetness, crunch, and heat makes it irresistible.
What is Aguachile?
Aguachile literally means “chili water.” It refers to seafood—often shrimp—served or marinated in a spicy, citrus-based liquid. Think of it as a ceviche-style preparation where the seafood is cured in lime juice and combined with fruit and vegetables for texture and flavor.
The dish is commonly associated with Sinaloa in northwestern Mexico, but its popularity has spread and variations exist across Mexico and the U.S. Ingredients and spice levels can vary from recipe to recipe.
This version uses tender shrimp, cucumbers, red onion, and mango, all coated in a vivid green sauce made with cilantro, jalapeño, and an optional roasted habanero for heat. The result is bright, tangy, slightly sweet, and spicy.
Is Shrimp Cured in Lime Juice Safe to Eat?
In traditional aguachiles the shrimp is cured in lime juice rather than cooked. The acid in the lime causes denaturation, a chemical change in the seafood proteins similar to the effect of heat, which makes the shrimp safe to eat in most cases.
That said, using high-quality seafood is important. If you are pregnant, immunocompromised, or serving young children, blanching the shrimp briefly before marinating is a safer option. Directions for blanching are included below.
How to Make Aguachiles Verdes
1. Blanch the Shrimp (optional):
- Defrost frozen shrimp in a bowl of cold water or under cold running water. Peeled and deveined shrimp are easiest to work with.
- Bring a medium pot of water to a boil.
- Prepare an ice bath by filling a medium bowl with cold water and ice.
- Peel and devein the shrimp if needed. Add shrimp to the boiling water and blanch for 2 minutes. Remove immediately and transfer to the ice bath to stop cooking.
2. Marinate the Shrimp:
- Squeeze the juice of 10 limes into a large glass bowl and add the shrimp, making sure they are fully submerged.
- Cover and refrigerate for 30 minutes.
- After marinating, drain the shrimp but reserve the lime juice for the sauce.
3. Prepare the Sauce:
Add the following to a blender or food processor:
- 1 jalapeño (deseeded if you prefer less heat)
- 2 garlic cloves
- 1 ripe mango (Tommy Atkins is recommended)
- 1 cup cilantro
- The reserved lime juice from marinating the shrimp
- ½ roasted habanero (optional, for extra heat)
If you want more spice, add up to a whole roasted habanero. To roast a habanero, char it over a griddle (comal) or under the broiler until the skin blisters and blackens; no need to peel it. Blend the ingredients until smooth.
4. Assemble:
- Cut one cucumber lengthwise, scoop out the seeds, and slice into thin half-moons.
- Dice a ripe Tommy Atkins mango into small cubes.
- Thinly slice half a red onion.
- Combine cucumber, mango, and onion in a large mixing bowl. Pour the blended sauce over the mixture and toss to combine.
- Add the marinated shrimp, season with salt to taste, and mix gently.
How to Serve
Serve the aguachile with tortilla chips or on tostadas. For a lighter presentation, serve on a bed of lettuce, in lettuce cups, or scoop with additional cucumber slices.
How to Store
Keep aguachile in an airtight container in the refrigerator for 1–2 days. The texture and flavor are best when eaten fresh.
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Recipe
Shrimp Aguachile with Mango
by Gemma Aguayo-Murphy
Equipment
- Small pot
- Blender or food processor
- Cutting board
- Knife
Ingredients
- 1 lb medium shrimp
- 10 limes, juiced
- 1 jalapeño
- 2 garlic cloves
- 2 ripe Tommy Atkins mangoes, peeled and diced
- 1 cup cilantro
- ½ habanero pepper (optional)
- 1 cucumber
- ½ red onion
- Salt, to taste
Instructions
Blanch the Shrimp (optional)
- Skip this step if you prefer to marinate raw shrimp directly in lime juice.
- Defrost shrimp in cold water. Use peeled, deveined shrimp if possible.
- Bring a pot of water to a boil, prepare an ice bath, then blanch shrimp for 2 minutes and transfer to the ice bath.
Marinate the Shrimp
- Combine the lime juice and shrimp in a large glass bowl, ensuring the shrimp are fully covered. Refrigerate, covered, for 30 minutes. Drain the shrimp and reserve the lime juice for the sauce.
Prepare the Sauce
- In a blender, combine jalapeño, garlic, one mango, cilantro, and the reserved lime juice. Add ½ roasted habanero if using.
- Blend until completely smooth.
Assemble
- Remove seeds from the cucumber, then slice into thin half-moons. Thinly slice the red onion.
- Combine cucumber, sliced onion, and the remaining diced mango in a large bowl. Pour the sauce over the mixture and toss.
- Add the drained shrimp, season with salt, and mix gently to combine.
- Serve with tortilla chips, on tostadas, or on lettuce cups. For a lighter option, scoop with cucumber slices.
- Store leftovers in an airtight container in the refrigerator for 1–2 days.
Notes
- For more heat, add ½ to 1 roasted habanero to the blender.
- To roast a habanero, char it on a comal or under the broiler until the skin is blackened; no need to peel before blending.