Acevichada Sauce
Photo: FalcãoTKD, CC BY 4.0
Acevichada sauce is a creamy Peruvian Nikkei sauce made by blending a spiced lime marinade into a homemade mayonnaise. It is said to come from Lima's Matsuei restaurant in the 1990s, the same kitchen known for the acevichado maki. The trick is the leche de tigre: lime juice steeped with ají amarillo, ají limo, garlic, cilantro and hondashi, which gives the sauce its sharp heat and savory depth.
Instructions
Pour the lime juice into a bowl and stir in the salt. Taste it, and adjust with more salt or more lime juice until it is neither too salty nor too sour.
Add the red onions, both chiles, garlic, cilantro, hondashi, black pepper and togarashi to the seasoned juice. Cover the bowl with plastic wrap and chill it for at least 15 minutes so the vegetables and spices flavor the liquid. This is your leche de tigre.
Crack the eggs into a blender and run it on low speed. With the motor running, add 250 ml of the oil in a very slow, thin stream until the mixture thickens into mayonnaise, using a little more or less oil as needed.
Stop the blender, pour in the leche de tigre, and start blending again. Slowly stream in the remaining 125 ml of oil until the sauce thickens once more.
Turn off the blender and taste the sauce. If it needs more salt, add a pinch and blend briefly until it tastes right to you.
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