Carrot Aguachile with Trout Roe

Cut habanero in half lengthwise. If desired, remove seeds. Set aside 1 habanero half. Reserve remaining habanero half for another use. Using a knife, separate white and light green parts of scallions from dark green parts. Thinly slice dark green parts on a sharp diagonal, and set aside. Combine carrot juice, ginger, salt, habanero half, and white and light green scallion parts in a blender; process until completely smooth, about 30 seconds. Pour through a fine wire-mesh strainer into an airtight container, pressing solids in strainer to extract liquid; discard solids. Add lemon and lime juices, and stir to combine. Cover carrot broth, and refrigerate until ready to use or up to 12 hours.

Fill a large bowl with ice water, and set aside. Using a mandoline or vegetable peeler, thinly slice carrots lengthwise. (You'll have about 1/2 cup loosely packed slices.) Transfer carrot slices to ice water to shock. Thinly slice cucumbers lengthwise using mandoline. (You'll have about 1/2 cup loosely packed slices.) Transfer to bowl with carrots in ice water to shock. Let carrots and cucumbers stand 30 seconds. Remove from ice water, and transfer to a large bowl. Add refrigerated carrot broth, and toss lightly to coat. Place reserved dark green scallion parts in ice water, and let stand 30 seconds. Remove from water.

Divide carrot broth mixture evenly among 4 shallow bowls, or spoon into 1 large bowl. Dollop roe evenly around carrot and cucumber slices. Sprinkle evenly with dark green scallion parts, onion, and cashews. Serve immediately.