Crab with aguachile

Aguachile sauce is hot and fresh, wonderful with cooked as well as raw fish. You can use finely chopped scallops – tossed in lime juice before serving – instead of crab.

31 July 2025

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Emma Lee

Blueberry mojito

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Ingredients

2 small ripe avocados

1-2 limes, juice

½ firm mango, peeled and diced

½ red onion, very finely sliced

360g prepared white crab meat

For the aguachile

1 green chilli, halved, half the seeds discarded, flesh chopped

1 clove garlic, grated to a purée

85g cucumber, sliced

35g fresh coriander

8 sprigs mint, leaves picked

1 lime, juice

3tbsp olive oil

Preparation

Method
Step 1
Peel the avocados, remove the stones and dice the flesh. Place the diced avocado in a bowl and immediately squeeze most of the lime juice over it. Season with salt and pepper. Carefully stir in the diced mango flesh, then add a little more of the lime juice.
Step 2
Place the sliced red onion in a separate bowl. Squeeze over some more lime juice and season with salt and pepper. Set aside while you make the aguachile.
Step 3
Put all the aguachile ingredients in a blender with 3tbsp water and blitz to a purée. You will have to stop a few times to push the herbs down into the blender so that everything is mixed properly. Add a little more water if needed – the mixture should be very smooth.
Step 4
Spoon the aguachile onto plates and arrange the crab, with the avocado, mango and slivers of red onion on top.

TopicsDiana Henry recipes for late summer Crab recipes 65 ways to cook seafood Recipes for August Starters & Sides Mains

Ingredients

Ingredients

For the aguachile

Preparation

Method

Step 1

Step 2

Step 3

Step 4

Recipe notes