Aguachile is a traditional dish from the coastal state of Sinaloa, Mexico. It features raw shrimp "cooked" in fresh lime juice and chili, resulting in a refreshingly spicy flavor. Our version adds ripe mango and a pinch of habanero chili powder for a fruity kick. Ideal as a light main course or appetizer – best enjoyed with tostadas or crispy tortilla chips.
Ingredients:
500 g raw shrimp, peeled, deveined, and butterflied
1 ripe but firm mango, cut into small cubes or thin strips
1 cucumber, peeled and thinly sliced into half-moons
1/2 red onion, very finely sliced
1/2 cup fresh cilantro
1/2 cup lime juice (approx. 4–5 limes)
1/2 cup lime juice (approx. 4–5 limes) or 10g dehydrated lime powder
1/4 cup fresh orange juice (optional, balances the mango)
1–2 tbsp cold water (optional, to thin the mixture)
1 pinch habanero chili powder, or more to taste
1/2 tsp salt (adjust to taste)
Sliced avocado (optional for serving)
Tostadas or tortilla chips to serve
Preparation:
- Place shrimp in a glass or stainless steel bowl, add lime juice and salt. Let sit for about 40 minutes until they turn opaque.
- For the aguachile sauce: In a blender, combine cilantro, orange juice (if using), some lime juice, a small piece of cucumber, and a pinch of habanero powder. Blend until smooth. Adjust seasoning and thickness with salt, chili, or water.
- Mix marinated shrimp with cucumber, onion, and mango in a bowl. Pour the aguachile sauce over and toss gently.
- Let it rest for 5–10 minutes (no more than 20 to avoid breaking down the mango).
- Serve with avocado and tostadas.
Notes:
- Habanero chili powder is extremely hot. Start with a tiny pinch.
- For a more vibrant green sauce, add a few basil leaves or baby spinach.
- Orange juice balances the acidity; omit for a more tangy version.
