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 o
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
Instructions
- Not listed yet.