Submerge shrimp in lime juice. Add more if needed to cover. Refrigerator until no longer opaque, 45 minutes to 1 hour.

Submerge onions in lime juice. Add more if needed. Refrigerate until no longer opaque, 45 minutes to 1 hour.

Juice the citrus and blend with mangos and jalapeño until smooth.

“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.

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.