Aji Amarillo Cream

Name: Aji Amarillo Cream
Yield: Makes about 150ml (5fl oz/⅔ cup)
Cuisine: Japanese
Ingredients: a generous pinch of Maldon sea salt flakes; ¼ tsp caster (superfine) sugar; 50 g (1¾ oz/¼ cup) soured cream; finely grated zest of ½ lemon; 1 tbsp lemon juice; 25 g (1 oz) ready-made aji amarillo paste (available from Peruvian food shops); 50 g (1¾ oz/¼ cup) ready-made Japanese mayonnaise or Japanese-style mayoneizu

Preparation info

Makes about
150 ml

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Aji amarillo is a Peruvian native bright orange–yellow chilli, with plenty of heat and a fruity finish. Here, it is combined with soured cream and Japanese mayonnaise to create a aji amarillo cream to use as with the blow-torched salmon nigiri in my Nikkei ‘surf & turf’ sushi trio.

Ingredients

50 g (1¾ oz/¼ cup) soured cream
50

Asia
Japan
Fish course
Sauce
Pescatarian
South America

Method

Mix all of the ingredients in a bowl until well combined. Transfer to a sterilised, airtight container and keep in the fridge for up to a week. Please note that the cream will become hotter over time.