Carrot Aguachile

A vegetarian twist on a classic Mexican aguachile by Javier Plascencia

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

INGREDIENTS

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

Serves 4

PREPARATION

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.

Javier Plascencia

Javier Plascencia is chef and owner of multiple restaurants in Baja California, Mexico and Southern California, including Mision 19, Finca Altozano, Erizo and Bracero, where he personally supervises design aesthetics, as well as kitchen, menus and wine lists.

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