Chef Recipe: Carrot Aguachile

Chef Javier Plascencia has created a following for his signature Baja California cuisine over a distinguished and still thriving career. Bracero Cocina de Raiz, a landmark in San Diego, is one of the chef’s chief accomplishments. Their Carrot Aguachile takes a traditional Mexican plate of seafood and seasonings, and gives it a refined makeover. The Baja scallops, smoked steelhead roe, and local tuna are joined by carrots, ginger, ghost pepper and cashews to make a vibrant looking, fantastic tasting plate. Tossed with Persian cucumbers and raw red onions, and garnished with green onions and cashews and micro greens for the finishing touch.  Carrot AguachileRecipe Courtesy of Javier Plascencia         Ingredients1 cup                    Carrot Juice½                           Ghost Pepper1 lemon               Lemon Juice1 lime                   Lime Juice1 tbsp                   Salt2 tbsp                   Green onion6                            Persian Cucumbers, sliced3 tbsp                   Cashews, roasted and crushed10 slices               Red Onions, julienne8 slices                 Carrot, sliced mandoline lengthwise2 oz                       Ahi2 oz                       Media Luna Scallops½ tsp                     Smoked Roe Instructions

1. Blend carrot juice and ghost pepper together. Strain.
2. In a medium bowl, mix lemon juice, lime juice and carrot juice mixture.
3. Add red onions, cucumbers and salt to the bowl.
4. Add ahi and scallops to the bowl and mix together gently.
5. Place everything in desired serving dish.
6. Garnish with green onions, cashews, smoked roe and carrot slices.   www.bracerococina.com · 1490 Kettner Blvd, San Diego, CA 92101