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.


  • 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

  • ½ teaspoon ajipanca (Peruvian hot-chile paste)


  1. Combine the yuzu and lemon juice in a small bowl, and set aside.

  2. 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.

  3. Drizzle 1 1/2 teaspoons yuzu mixture over each plate, and serve immediately.

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.


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

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