Acevichada Sauce

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes 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 seafood fritters (jalea de mariscos) and even pizza or chicken wings!

Cuisine: Peru · categories: Medium Difficulty recipes; Peruvian recipes; Recipes; Recipes for mayonnaise; Recipes for sauces and condiments; Recipes using aji amarillo; Recipes using cilantro; Recipes using egg; Recipes using garlic; Recipes using lime juice; Recipes using onion; Recipes using pepper; Recipes using salt

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