In this recipe for Aguachiles, a typical Mexican fish preparation similar to a Peruvian ceviche, Chef Javier Plascencia of Misión 19 in Tijuana uses carrots as a base. To enrich the flavor profile, you can add erizo, or sea urchin, to finish the dish, as shown. – Editor’s note
- 1/2 cup sliced almonds
- 3 chayote squash
- 2 tablespoons Kosher salt, or more to taste
- 3/4 cup extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 3 tablespoons chopped fresh cilantro
- Blend carrot juice and ghost pepper together. Strain.
- In a medium bowl, mix lemon juice, lime juice and carrot juice mixture. Then add red onions, cucumbers and salt to the bowl.
- Add ahi and scallops to the bowl and mix together gently.
- Place everything in desired serving dish and garnish with green onions, cashews, smoked roe and carrot slices.