Acevichada Sauce
Acevichado sauce is a recent contribution to Peruvian cuisine that highlights the country's blend of several cultures, including the Japanese diaspora at the end of the 19th century. The recipe is said to have originated during the 90s in Lima's Matsuei restaurant, which is famous for the creation of the iconic acevichado maki. The sauce, which is sometimes described as a "Leche de Tigre mayonnaise", references the Peruvian style of uramakizushi and has undergone several changes to this day. It is commonly used as a Nikkei-style sushi topping, but more recently, it is used for dipping mixed se
Source and licence
"Acevichada Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Acevichada_Sauce, revision 4629567), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Acevichada_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4629567
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 100 ml key lime juice (from 8–10 limes)
- 20 g sea salt
- 20 g red onions
- 20 g ají amarillo chile
- 10 g ají limo chile
- 10 g garlic
- 5 g cilantro leaves
- 5 g hondashi (Japanese dehydrated broth)
- 5 g black pepper powder
- 5 g togarashi pepper powder
- 375 ml soybean oil
- 2 pasteurized eggs
Method
- Pour the lime juice into a bowl.
- Add the salt and test the flavor. It should be neither too salty nor too acidic. If needed, rectify by adding more salt or lime juice to find the right balance.
- Add the onions, chiles, garlic, cilantro, hondashi, black pepper, and togarashi.
- Cover with plastic wrap and reserve in the fridge for at least 15 minutes, so the flavors from the vegetables and spices can integrate into the lime juice.
- Crack the eggs into a blender, and start blending at low speed.
- While running the blender, very gradually start adding 250 ml of the oil until the mixture thickens to a mayonnaise consistency. Use more or less oil as needed.
- Pause the blender, pour your leche de tigre into the mix, and start blending again.
- Gradually stream in the remaining 125 ml oil until the mix thickens again.
- Turn off the blender and taste for salt. If needed, add a little more salt, and blend again until it suits your taste.