Alfredo Garcia

Sweet yet spicy aguachiles de camaron. I use two pretty big mangos here, if your mangos are smaller, use 3 or 4. This is great for a party or a light dinner.

Mango Habanero Aguachile

To prepare the aguachile, start by juicing your limes. You need 1 1/2 cups lime juice, this will take you anywhere from 10-15 limes, maybe more or less if they are dryer or juicier.

If the shrimp has the tails on, remove them. Carefully with a small knife, butteryfly the shrimp, cut alongside the back of the shrimp from the top all the way to the bottom, making sure not to cut all the way through but to the point where you can open it up flat like a book. Continue with all the shrimp.

Add the shrimp to a large bowl and and 1 cup of lime juice, mix them well and cover them with plastic wrap by pushing it up onto the surface of the shrimp so they're fully covered. The acidity in the lime juice is essentially going to cook the shrimp.

Refrigerate the shrimp for 20 minutes. After 20 minutes, uncover them, mix them up and cover once more and refrigerate for another 20 minutes.

mangos, peeled, one big chunks, one cut into a fine dice

While the shrimp is soaking in the lime juice, sliced up the red onion and the cucumbers as thinly as possible. I used a mandolin, but you can also do this by hand. You can peel the cucumber if you'd like, but the seedless cucumbers have a thinner skin and is perfectly edible so I don't bother taking the extra step to peel. Peel and finely dice one mango, if your mangos are small, use 4 instead of 2.

To prepare the mango habanero sauce, add 4 habanero peppers to a blender. You can use less for less spice and also remove the seeds for way less spice. Add in one peeled and chopped mango and the remaining 1/2 cup of the lime juice and the 1 tbsp of salt. Blend until smooth.

To assemble the aguachiles, get a large plate.

Start with a layer of the thinly sliced cucumber then spread out half of the thinly sliced red onion over the cucumbers.

In an even layer, place the shrimp over the bed of cucumber and onion.

Mix the remaining lime juice that the shrimp was in into the blended up mango habanero sauce.

Evenly pour over the mango habanero sauce on top of the shrimp.

Top them off with the diced mango and the remaining sliced red onion.

Optionally, for extra spice, thinly slice another habanero into thin strips for garnish.

You can slice up an avocado and place it on top of the shrimp right in the center.

Finish off the aguachile by garnishing with freshly cracked black pepper and flaky salt.

Serve the aguachile with tostadas or saltine crackers, or both.