Aguachile de Camarón con Mango

2 Instructions

1. 1

   Clean and butterfly the shrimp, then pat dry.

2. 2

   Place the shrimp in a bowl and cover completely with lime juice. Refrigerate 5-10 minutes until they turn pink at the edges.

3. 3

   Blend half the mango with the habanero, pineapple juice, half the cilantro, salt and a squeeze of lime juice until smooth. Taste and adjust seasoning.

4. 4

   Transfer the shrimp to a serving dish. Add the cucumber, red onion, remaining diced mango and avocado.

5. 5

   Pour the mango-habanero sauce over the shrimp and mix gently so the shrimp stay whole.

6. 6

   Garnish with the remaining cilantro and serve immediately with tostadas.