Acevichada Sauce

Name: Acevichada Sauce
Cook time: 30 min
Yield: 1 servings

Peruvian style acevichado uramaki, with ultra frozen tuna. ? Photo by Falc�oTKD, CC BY 4.0, via Wikimedia Commons

{{Recipe summary 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!

Cooking time: 30 minutes
Servings: 1

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