This sashimi platter -- red snapper topped with cilantro and a dot of ajipanca, a Peruvian chile paste -- traces its origins to northern Peru, where its creator, Chef Nobuyuki Matsuhisa, had a restaurant in Lima.
- Servings: 2
Source: Martha Stewart Living, May 1997
- 3 tablespoons yuzu juice
- 1 teaspoon freshly squeezed lemon juice
- 6 ounces firm white-fish fillet, such as halibut or red snapper
- Salt, to taste
- 1 small clove garlic, minced
- 10 cilantro leaves
- 1/2 teaspoon ajipanca (Peruvian hot-chile paste)
Combine the yuzu and lemon juice in a small bowl, and set aside.
Slice fish as thinly as possible into twenty slices. Arrange slices in two rows of five on two plates. Season with salt; rub a little garlic onto each slice. Garnish each slice with one cilantro leaf and a dot of ajipanca.
Drizzle 1 1/2 teaspoons yuzu mixture over each plate, and serve immediately.