The interior of Aaron Sanchez and John Besh’s new restaurant is split into two designs: one that looks like the iconic architecture of New Orleans, and the other is an homage to Sanchez’s vibrant tattooed body. Even though both of these chefs have found success independently, their new collaboration at Johnny Sanchez is having each chef second guess what they took for granted. 

We’ll also be joined by author Paul Greenberg, who spent three years writing his latest book, American Catch. He originally wanted to write a book about the consequences of the BP oil spill, but found that too many authors where covering that topic and decided to focus on another story: imported Asian seafood.  He’ll help us identify imposters and explain how our wetlands are crucial to Gulf shrimp’s survival. 

Then stick around to link up with the Gulf Seafood Trace program and learn how to cook shrimp without lighting a grill, setting your oven, or boiling water. 

Shrimp Ceviche (Yields about 2 cups)

1.5 pounds of shrimp cleaned, deveined and cut into dime sized pieces

1/2 bunch cilantro leaves, chopped

2 tablespoons French shallot, finely chopped

2 tablespoons of red onion, finely chopped

1 medium size tomato, seeded and diced

1 jalapeno, seeded and diced

The juice of 4 limes

Tortilla chips

Combine all ingredients and marinate in the refrigerator for at least an hour before serving with tortilla chips.  Consume within 48 hours.