Aguachile Rojo

Ingredients

• 1 ½ pounds medium or large shrimp, (peeled, deveined, tail-off, and butterflied (or diced into 1-inch pieces))
• 1 cup freshly squeezed lime juice ((about 9-10 limes))
• 1 teaspoon kosher salt, (plus more to taste)
• ½ teaspoon freshly ground black pepper
• 4 guajillo chiles, (stemmed and seeded)
• 4 árbol chiles, (stemmed and seeded)
• 2 dried pequín chiles, (or chiltepín for more heat)
• 3 cloves garlic
• 1 teaspoon Jugo Maggi Seasoning
• 1 teaspoon Worcestershire sauce
• ¼ cup fresh water
• 1 cucumber, (peeled, seeds and pulp removed, and thinly sliced)
• 1 mango, (diced)
• ½ red onion, (thinly sliced)
• ½ cup cilantro, (chopped)

Steps

1. 1

   Combine the shrimp, lime juice, salt, and black pepper in a large shallow bowl or baking dish. Cover and refrigerate for 30 minutes, stirring halfway through to ensure the shrimp is evenly coated.

2. 2

   While the shrimp is “cooking,” heat a large cast-iron skillet or comal over medium heat. Add the guajillo, árbol, and pequín chiles and toast for 1-2 minutes, flipping halfway through, until the chiles are puffed and fragrant. They will darken in color, but make sure not to burn them completely.

3. 3

   Transfer the chiles to a small saucepan. Add enough water to cover them completely and bring to a boil over high heat. Remove the pan from the heat, cover, and let them soak for 10 minutes.

4. 4

   Transfer the softened chiles to a small blender using a slotted spoon. Add the garlic, Jugo Maggi, Worcestershire sauce, and fresh water. Blend until completely smooth.

5. 5

   Pour the chile sauce into the dish with the shrimp and stir until well combined. Cover and refrigerate for an additional 30 minutes.

6. 6

   Stir in the cucumber, mango, red onion, and cilantro until combined. Taste and season with more salt as needed. Serve immediately with tostadas, chips, or saltine crackers.