Stuffed Tomatoes with Shrimp Aguachile

Brenda Villagomez
The seafood and vegetable mixture is always a great option, which is why we give you this recipe for Stuffed Tomatoes with Shrimp Aguachile, which will undoubtedly be a fresh, healthy dish with a spicy touch. This mango aguachile recipe will enhance the flavors of this dish, which is ideal for the Lenten season or if you are on a diet. It is important to let the shrimp marinate long enough for them to denature in the lemon juice. If you have children at home who don’t eat spicy food, eliminate the habanero. You can make the same recipe with avocado.
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Ingredients
4
Servings
  • 2 tomatillos
  • 1 cup lime juice
  • 1 Habanero chile, Roasted
  • 2 tablespoons fresh cilantro
  • salt
  • pepper
  • 500 grams shrimp, cleaned and peeled
  • 1 cup cucumber, cut into cubes
  • 1/2 cups mango, cut into cubes
  • 1/4 red onions, filleted
  • 4 red beefsteak tomatoes
  • 4 leaves parsley
  • 1 tablespoon extra virgin olive oil, to serve
Preparation
45 mins
0 mins
Low
  • Blend the tomato with the lemon juice, habanero pepper, cilantro, salt, and pepper.
  • In a bowl, mix the shrimp with the previous mixture and marinate for at least 30 minutes in the refrigerator or until they change color.
  • Once the shrimp have changed color, mix with the cucumber, mango, and red onion. Adjust seasoning and set aside.
  • On a cutting board, cut off one end of the tomatoes and remove the pulp, being careful not to break them, to hollow them out. Fill with the shrimp aguachile and decorate with fresh parsley.
  • Serve with a little olive oil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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