Carrot Aguachile with Trout Roe
Claudette Zepeda uses fresh carrot juice as the base for this aguachile, which is complimented by fresh ginger, spicy habanero, and scallions to amp up the flavor of the juice. Thin strips of carrot and cucumber are mixed and topped with salty smoked roe, thinly sliced red onion, and roasted cashews for a dish with deep layers of flavor and complex textures. For a vegan alternative, replace the trout roe with 1 bunch of roasted or grilled carrots.
July 2022
Gallery
Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Recipe Summary
Ingredients
Directions
Make Ahead
Carrot broth can be made up to 12 hours in advance and stored in an airtight container in refrigerator.
Note
Smoked trout roe is available online at paramountcaviar.com.
Suggested Pairing
Juicy, tart Sauvignon Blanc: Craggy Range Marlborough