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Carrot Aguachile

A recipe for aguachile made with carrot juice

This recipe can be found at El Restaurante

Recipe courtesy of Javier Plascencia, Bracero Cocina de Raiz, San Diego

Makes 1 serving

1 c. carrot juice

½ ghost pepper

1 lemon lemon juice

1 lime lime juice

1 T. salt

2 T. green onion

6  Persian cucumbers, sliced

3 T. cashews, roasted and crushed

10 slices red onions, julienne

8 slices carrot, sliced mandoline lengthwise

2 oz. Ahi tuna

2 oz. Media Luna Scallops

½ tsp smoked roe

Blend carrot juice and ghost pepper together. Strain.

In a medium bowl, mix lemon juice, lime juice and carrot juice mixture. 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. Garnish with green onions, cashews, smoked roe and carrot slices.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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