Recipes
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Aji Verde Seafood Butter — The Peruvian Finishing Sauce for Shrimp, Lobster & Crab
Peru is a seafood nation. More than 1,500 miles of Pacific coastline, the cold and abundant Humboldt Current, and a culinary tradition built around fish and shellfish going back thousands of years. When Peruvians eat shrimp, lobster, or crab, they...
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Aji Amarillo Soy Glaze — The Nikkei-Inspired Drizzle for Seared Ahi Tuna
Peru has one of the world's great culinary fusions, and most people outside of Lima have never heard of it. Nikkei cuisine — born from the Japanese immigrant community that settled in Peru's coastal cities in the late 19th century...
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Aji Amarillo Tiradito — Peru's Answer to Sashimi
If ceviche is Peru's national dish, tiradito is its most elegant cousin. Same idea — raw fish, citrus, aji amarillo — but the execution is completely different. Where ceviche is cubed and marinated, tiradito is sliced thin and dressed at...
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Aji Verde Shrimp Scampi — When Peru Meets Italy in Your Skillet
Shrimp scampi is one of those dishes everyone has an opinion about. Too buttery. Not enough garlic. Too much lemon. Not enough wine. Everybody's got a version. Here's ours: swap the parsley for aji verde, and watch the whole thing...
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Aji Amarillo Ceviche — The Authentic Peruvian Recipe Worth Mastering
Ceviche is Peru's national dish. Not in the way that France claims coq au vin or Italy claims pasta — but in the way that it shows up at every table, every occasion, every coastal city from Lima to Piura....
