Carrot Aguachile with Trout Roe

Name: Carrot Aguachile with Trout Roe
Ingredients: 1 (1/2-ounce) habanero chile, stemmed; 3 medium scallions (about 2 ounces), trimmed; 1 cup store-bought carrot juice; 1 (1-inch) piece fresh ginger, peeled and chopped (about 1 1/2 tablespoons); ½ teaspoon fine sea salt; 3 tablespoons fresh lemon juice (from 1 medium lemon); 2 tablespoons fresh lime juice (from 1 medium lime); 2 small multicolored carrots (about 2 ounces), scrubbed; 2 medium (about 4-ounce) Persian cucumbers; ½ cup smoked trout roe; ¼ cup thinly sliced red onion (from 1 small [5-ounce] onion); 3 tablespoons roasted cashews, roughly crushed