Shrimp “zanahoria aguachile” with cucumber, pickled carrot, and cilantro.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Vitamix Commercial and FOH.
Aguachile
INGREDIENTS
- 2 ea. Large carrots
- 1 -2 ea. Chile guero
- 3-4 ea. Garlic cloves
- 1/4 ea. Onion
- 1 ea. Lime, juiced
- 1 tsp. Your favorite hot sauce
METHOD
- Blend and season.
Cured Shrimp
INGREDIENTS
- Lime juice
- Shrimp, halved
METHOD
- Submerge shrimp in lime juice until desired doneness. No less than 30 min.
- Store in refrigeration.
Serve with pickled carrot, cucumber, and cilantro.
