Okay, folks, let’s dive into my little culinary adventure today – making Mango Aguachile! I’ve been seeing this dish pop up all over my feed, and with mangoes being in season, I figured, why not give it a shot?
First, I gathered my ingredients. I mean, that’s the obvious first step, right? You can’t cook without stuff to cook with.
My Mango Aguachile Shopping List
- Mangoes: I grabbed three ripe ones, the kind that give a little when you squeeze them. Not too mushy, not too hard.
- Limes: A whole bunch! I think I ended up using like, eight? Maybe ten? I like it super limey.
- Red Onion: Just one medium-sized one.
- Cilantro: A big handful. I love cilantro, so I’m generous with it.
- Serrano Peppers: I used two, but if you’re scared of spice, maybe start with one… or even half. These little guys pack a punch!
- Cucumber: One regular-sized cucumber.
- Salt: Duh.
- Optional: A little bit of avocado, some people added, but I don’t really like it.
So, after getting all that, I started by chopping everything up. Thin slices for the red onion, diced the mangoes into bite-sized pieces, and finely chopped the cilantro and serrano peppers (be careful with those peppers, seriously!). The cucumber I also sliced thinly.
The key, I realized, is really in the lime juice. I juiced all those limes into a bowl, and then I tossed in the red onion, serrano peppers, and cilantro. I let that sit for a bit – maybe 10-15 minutes? – to kind of “cook” the onions and let the flavors mingle.
Then, I added the mango and cucumber to the mix. Gave it a good stir, making sure everything was nicely coated in that delicious lime juice. Salted it to taste. I like it pretty salty, but you do you.
That’s it! I transferred my spicy and delicious, and very, very limey, mango mixture into the bowl.
And there you have it: my first go at Mango Aguachile! It was surprisingly easy, super refreshing, and definitely something I’ll be making again. Maybe next time I’ll even get brave and add some shrimp!
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