Acevichada Sauce
Acevichado sauce is a recent contribution to Peruvian cuisine that highlights the country's blend of several cultures, including the Japanese diaspora at the end of the 19th century. The recipe is said to have originated during the 90s in Lima's Matsuei restaurant, which is famous for the creation of the iconic acevichado maki. The sauce, which is sometimes described as a "Leche de Tigre mayonnaise", references the…
Ingredients
- 100 ml key lime juice (from 8–10 limes)
- 20 g sea salt
- 20 g red onions
- 20 g ají amarillo chile
- 10 g ají limo chile
- 10 g garlic
- 5 g cilantro leaves
- 5 g hondashi (Japanese dehydrated broth)
- 5 g black pepper powder
- 5 g togarashi pepper powder
- 375 ml soybean oil
- 2 pasteurized eggs
Steps
Leche de tigre
- Pour lime juice into a bowl.
- Add salt. Taste; it should be neither too salty nor too acidic. Add more salt or lime juice to balance.
- Add onions, chiles, garlic, cilantro, hondashi, black pepper and togarashi.
- Cover with plastic wrap. Refrigerate at least 15 min.
Mayonnaise
- Crack eggs into a blender. Blend at low speed.
- While blending, add 250 ml oil very gradually until thickened to mayonnaise consistency. Use more or less oil as needed.
- Pause the blender. Pour in the leche de tigre. Blend again.
- Stream in the remaining 125 ml oil gradually until thickened again.
- Stop blender. Taste for salt. Add a little more if needed. Blend again.
Source. Adapted from “Cookbook:Acevichada Sauce” by Wikibooks contributors, revision of 2026-04-08, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Nitrogen Frozen Tuna Acevichado Maki.jpg by FalcãoTKD, CC BY 4.0, via Wikimedia. Resized; otherwise unchanged.