Red Mango-Habanero and Green Aguachiles

Ingredients

• 4 lb shrimp (Clean very well and remove the digestive tract from both sides; divide equally between the two versions.)
• 20 lime juice (The juice of 10 limes for each container; reserve the curing juice for the sauces.)
• salt (To taste; mentioned for seasoning the shrimp and in the red sauce.)
• pepper (To taste, for seasoning the shrimp.)
• cucumber (Amount not specified; cut into half-moons and set aside for both versions. Remove the seeds if it is large.)
• onion (Amount not specified; cut into julienne strips and set aside for both versions.)
• mango (Amount not specified; use ripe but not watery mango. Cut into small pieces for the red sauce and reserve some pieces for mixing.)
• tepin chile (Amount not specified; for the red sauce.)
• piquín chile (Amount not specified; for the red sauce.)
• arbol chile (Amount not specified; for the red sauce.)
• habanero chile (Amount not specified; for the red sauce.)
• 4 garlic (Two cloves for each sauce.)
• cilantro (Amount not specified; for the green sauce.)
• serrano chile (Amount not specified; for the green sauce.)

Steps

1. 1

   Clean the shrimp very well and remove the digestive tract from both sides.

2. 2

   Divide the shrimp equally between two containers.

3. 3

   Add the juice of 10 limes to each container. Season with salt and pepper.

4. 4

   Mix the shrimp well with the juice and seasonings. Cover the containers and refrigerate for approximately 10 minutes so the shrimp can cure.

5. 5

   Cut the cucumber into half-moons. If using a large cucumber, remove the seeds; if it is small, you can leave them in.

6. 6

   Cut the onion into julienne strips. Also prepare the ripe but not watery mango by cutting it into small pieces.

7. 7

   For the red sauce, place some mango pieces, tepin chile, piquín chile, arbol chile, habanero chile, salt, two garlic cloves, and the curing juice from one of the shrimp containers in a blender.

8. 8

   Blend the ingredients until the sauce forms.

9. 9

   Transfer the shrimp from that container to a larger one. Add the cucumber, onion, mango pieces, and blended red sauce.

10. 10

    Set the red aguachile aside while preparing the green one.

11. 11

    For the green sauce, place cilantro, onion, serrano chile, two garlic cloves, cucumber, and the curing juice from the other shrimp container in a blender.

12. 12

    Blend the ingredients until the green sauce forms.

13. 13

    Add the cut vegetables and green sauce to the remaining shrimp, and mix to combine.

14. 14

    Serve the red and green aguachiles.

Notes

The amounts of vegetables, fruit, and chiles are not specified. The transcript mentions “chile de árbol habanero” as a continuous phrase; it was interpreted as arbol chile and habanero chile, in accordance with the dish name indicated in the description.

Nutrition per serving

• appetizer
• seafood
• no-cook
• spicy
• Mexican