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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.



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

  1. Blend and season.

Cured Shrimp

INGREDIENTS

  • Lime juice
  • Shrimp, halved

METHOD

  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.