Mango Aguachile noodles with cured shrimp, cilantro, cured baby red onions, and salsa macha.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mangos and FOH.
Cured Shrimp
INGREDIENTS
- 1 cup Lime juice
- ½ lb. Shrimp
METHOD
- Submerge shrimp into juice. Add more if needed.
- Let set in refrigerator until no longer opaque or 45 min -1 hour.
Cured Baby Red Onions
INGREDIENTS
- 1 cup Lime juice
- Baby red onions, peeled & halved
METHOD
- Submerge onions into juice. Add more if needed.
- Let set in refrigerator until no longer opaque or 45 min -1 hour.
Aguachile
INGREDIENTS
- 2-3 ea. Lemons
- 1-2 ea. Oranges
- 2-3 ea. Limes
- 4 ea. Ripe mangoes
- 1 ea. Jalapeno (remove seeds is optional)
METHOD
- Juice citrus. Blend with mangoes and jalapeno.
Noodles
INGREDIENTS
- Mangos
- Aguachile
- Salsa Mancha
- Cucumbers, sliced
- Cilantro
METHOD
- Make mango noodles using spiralizer.
- Toss noodles with a 1 tbsp of aguachile and salsa macha or salsa of choice and 3 tbsps of aguachile.
- Then add sliced thin cucumbers, and cilantro.
- Garnish with toasted tortilla chips, shrimp, and onion.
