Acevichada Sauce
This Acevichada Sauce recipe is built around key lime juice, and it comes together in about 30 minutes from start to finish. It sits firmly in the Peruvian tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 30 min
- Total 30 min
- Serves 6
- Level Medium
Ingredients
- 100 ml Key lime juice, from 8–10 limes
- 20 g Sea Salt
- 20 g Sliced 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
Method
- Pour the lime juice into a bowl.
- Add the salt and test the flavor. It should be neither too salty nor too acidic. If needed, rectify by adding more salt or lime juice to find the right balance.
- Add the onions, chiles, garlic, cilantro, hondashi, black pepper, and togarashi.
- Cover with plastic wrap and reserve in the fridge for at least 15 minutes, so the flavors from the vegetables and spices can integrate into the lime juice.
- Crack the eggs into a blender, and start blending at low speed.
- While running the blender, very gradually start adding 250 ml of the oil until the mixture thickens to a mayonnaise consistency. Use more or less oil as needed.
- Pause the blender, pour your leche de tigre into the mix, and start blending again.
- Gradually stream in the remaining 125 ml oil until the mix thickens again.
- Turn off the blender and taste for salt. If needed, add a little more salt, and blend again until it suits your taste.
Tips for the best Acevichada Sauce
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the Peruvian base takes well to it.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Can I make Acevichada Sauce ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
How many people does this Acevichada Sauce recipe serve?
As written it serves 6. The quantities scale up or down in a straight line, so double everything for 6×2.
What can I substitute for key lime juice?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How long does Acevichada Sauce take to make?
About 30 minutes in total — roughly under an hour of preparation and 30 minutes of cooking.
Is this Acevichada Sauce recipe medium to make?
It is rated medium: 12 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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