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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.

Source: Martha Stewart Living, May 1997
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Ingredients

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Variations

Yuzu juice can be replaced by 2 tablespoons lime juice and 1 tablespoon orange juice.

Cook's Notes

Other hot-chile pastes, which can be found in Asian markets or Asian sections of supermarkets, can be substituted for the ajipanca.

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