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Shrimp Zanahoria Aguachile

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.



  • 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


  1. Blend and season.

Cured Shrimp


  • Lime juice
  • Shrimp, halved


  1. Submerge shrimp in lime juice until desired doneness. No less than 30 min.
  2. Store in refrigeration.

Serve with pickled carrot, cucumber, and cilantro.