Mango and shrimp aguachile (Mexican ceviche)

Too few ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 shrimp
mango
½ red onion
limes
chili
salt
flaky sea salt (for garnish)

Utensils

  • knife
  • cutting board
  • plate
  • citrus press
  • immersion blender
  • Step 1/2

    Peel and clean the shrimp and rinse with cold water. Cut shrimp in half widthwise and place on a plate. Peel the mango and cube. Thinly slice onion. Juice the limes. Puree half of the mango with the chili and approx. 3/4 of the lime juice. Pour the mango puree over the shrimp and let chill in the refrigerator for approx. 45 min.
    • 400 shrimp
    • mango
    • ½ red onion
    • limes
    • chili
    • salt
    • knife
    • cutting board
    • plate
    • citrus press
    • immersion blender

    Peel and clean the shrimp and rinse with cold water. Cut shrimp in half widthwise and place on a plate. Peel the mango and cube. Thinly slice onion. Juice the limes. Puree half of the mango with the chili and approx. 3/4 of the lime juice. Pour the mango puree over the shrimp and let chill in the refrigerator for approx. 45 min.

  • Step 2/2

    Arrange the shrimp in a bowl or deep plate. Garnish with the remaining mango and the onions. Finally, season with a little flaky salt, serve, and enjoy!
    • flaky sea salt (for garnish)

    Arrange the shrimp in a bowl or deep plate. Garnish with the remaining mango and the onions. Finally, season with a little flaky salt, serve, and enjoy!

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