Mango Habanero Aguachile

Ingredients

• 1 kg shrimp (cleaned and butterflied)
• salt (to taste)
• black pepper (to taste)
• 0.5 cup lime juice (freshly squeezed)
• 2 mango (pulp only)
• 1 habanero pepper (use half or whole depending on heat preference)
• 1 clove garlic
• 1 cup Clamato (tomato and clam juice cocktail)
• 1 red onion (small, sliced into julienne strips)
• 1 cucumber (sliced into half moons)
• avocado (for garnish)

Steps

1. 1

   Butterfly the shrimp by cutting them down the back and opening them up like a book.

2. 2

   Place the butterflied shrimp in a glass baking dish or bowl.

3. 3

   Season the shrimp with salt and pepper to taste.

4. 4

   Pour 1/2 cup of lime juice over the shrimp. Let them sit and cure for 10 minutes.

5. 5

   In a blender, combine the pulp of 2 mangos, 1/2 to 1 habanero pepper, 1 clove of garlic, and 1 cup of Clamato.

6. 6

   Drain the lime juice from the shrimp into the blender and blend all sauce ingredients until smooth.

7. 7

   Add the julienned red onion and half-moon cucumber slices to the shrimp.

8. 8

   Pour the blended mango-habanero sauce over the shrimp and vegetables.

9. 9

   Transfer everything to a deep bowl and garnish with avocado slices before serving.

Notes

The shrimp are 'cooked' by the acidity of the lime juice (denaturation). Ensure you use a glass or ceramic container rather than metal to avoid a metallic taste. Adjust the habanero quantity based on your spice tolerance.

Nutrition per serving

• appetizer
• seafood
• shrimp
• mexican
• spicy
• no-cook
• gluten-free
• dairy-free