Green Mango Spirals with Mango Aguachile
Ingredients
CURED SHRIMP
- 1 cup Freshly Squeezed Lime Juice
- ½ lb Small Shrimp, 16 pieces
CURED BABY RED ONIONS
- 1 cup Freshly Squeezed Lime Juice
- 8 Baby Red Onions, peeled and halved
MANGO AGUACHILE
- 1 Lemon
- 1 Small Jalapeño (removing seeds is optional)
- 2 Ripe Mangos, peeled and cut into chunks
- 1 Lime
- 1 Orange
GREEN MANGO SPIRALS/NOODLES
- 2 Small Green Mangos, stage 2 to 3 ripeness
PER SERVING
- 4 Thin Slices of Cucumber
- Cilantro Leaves
- Salsa Macha or salsa of your choice
- Corn Chip Rounds
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Instructions
CURED SHRIMP
- Submerge shrimp in lime juice. Add more if needed to cover. Refrigerator until no longer opaque, 45 minutes to 1 hour.
CURED BABY RED ONIONS
- Submerge onions in lime juice. Add more if needed. Refrigerate until no longer opaque, 45 minutes to 1 hour.
MANGO AGUACHILE
- Juice the citrus and blend with mangos and jalapeño until smooth.
GREEN MANGO SPIRALS/NOODLES
- “Green” refers to mangos at the early stages of ripening (stage 2-3) when the whole fruit is firm to the touch, the flesh is crisp and the taste tart/sour.Use an apple slicer or attachment for KitchenAid. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually “peel” the outside if you continue to start and stop.
Alternatively, use a mandolin to cut peeled green mango cheeks into a thin julienne cut.
Spiralize mangos up to 3 hours in advance of service to maintain quality of the noodle.
PER SERVING
- Combine about 1/3 cup of mango noodles with 1 Tbsp of Mango Aguachile and create a ring on the bottom of a shallow bowl. Top with thinly sliced cucumber, cilantro, 4 pieces of cured onion and 4 pieces of cured shrimp. Fill the circle with about 2 Tbsp of Mango Aguachile. Drizzle the plate with about 1 teaspoon Salsa Macha and garnish with a few corn chips.*Salsa Macha is a salsa from Veracruz made with a variety of dried peppers, nuts and oil.
Categories: Lunch & Dinner