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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the yuzu and lemon juice in a small bowl, and set aside.

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  • 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.

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.

Variations

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

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