How long can I store leftovers?

It's best to consume sushi immediately; however, leftovers can be stored in the fridge for up to one day.

Can I make this ahead?

You can prepare ingredients in advance, but assemble the sushi right before serving to maintain texture.

What fish substitutes can I use?

Tuna or salmon can also be used if white fish is unavailable.

Is there a vegetarian option for this recipe?

Replace fish with marinated tofu or mushrooms for a vegetarian alternative.

How do I ensure the fish is safe to eat raw?

Always use sushi-grade fish purchased from reputable suppliers.

Citrusy Peruvian Acevichado Sushi with Tiger’s Milk

Name: Citrusy Peruvian Acevichado Sushi with Tiger’s Milk
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4 rolls (approximately 8 servings)
Cuisine: Appetizer
Ingredients: Japanese short-grain rice; Water; Rice vinegar; Sugar; Salt; Lime juice (freshly squeezed); Aji Amarillo paste; Salt; Pepper; Fish stock; Garlic (minced); Ginger (grated); Sushi-grade white fish (such as seabass), sliced; Avocado, sliced; Cucumber, julienned; Red onion, finely sliced; Nori sheets; Cilantro (chopped); Red chili, thinly sliced

Sushi infused with vibrant Peruvian flavors

A fusion of sushi with traditional Peruvian ceviche elements, delivering a refreshing citrusy burst.

1 h 45 min
4 rolls (approximately 8 servings)
Intermediate

Ingredients

For the Sushi Rice

Japanese short-grain rice

2 cups

Water

2 1/4 cups

Rice vinegar

1/4 cup

Sugar

2 tablespoons

Salt

1 teaspoon

For the Tiger’s Milk Ceviche Marinade

Lime juice (freshly squeezed)

1/4 cup

Aji Amarillo paste

1 tablespoon

Salt

1/2 teaspoon

Pepper

1/4 teaspoon

Fish stock

3 tablespoons

Garlic (minced)

1 clove

Ginger (grated)

1 small piece

For the Sushi Filling

Sushi-grade white fish (such as seabass), sliced

1/2 pound

Avocado, sliced

Cucumber, julienned

1/2

Red onion, finely sliced

1/4

For Wrapping and Garnishing

Nori sheets

4 sheets

Cilantro (chopped)

2 tablespoons

Red chili, thinly sliced

Preparation

Preparing the Sushi Rice

Rinse the rice

Rinse the rice under cold water until the water runs clear.

Cook the rice

Combine rice and water in a rice cooker or stovetop pot. Cook until water is absorbed and rice is tender.

Do not overcook the rice; it should be sticky but not mushy.

Season and cool the rice

In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice. Let cool to room temperature.

Mix the sushi vinegar with the rice while it's hot, and use a fan to cool it quickly for shinier rice.

Making the Tiger’s Milk Marinade

Combine ingredients

In a bowl, combine lime juice, Aji Amarillo paste, salt, pepper, fish stock, garlic, and ginger.

Marinate the fish

Mix the sliced white fish with the marinade, ensuring even coverage.

Chill the fish

Let the fish marinate in the refrigerator for 15-20 minutes, but no longer to prevent over-curing.

Cooking Process

Rolling Sushi

Spread a layer of rice on a nori sheet, add marinated fish, avocado, cucumber, and red onion, then roll tightly.

Slicing Rolls

Using a sharp knife, slice each roll into 8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Plating

Arrange slices on a platter and drizzle with leftover Tiger's Milk marinade.

Plating & Serving