Citrusy Peruvian Acevichado Sushi with Tiger’s Milk
A fusion of sushi with traditional Peruvian ceviche elements, delivering a refreshing citrusy burst.
Preparation
Get these tasks done before you start cooking.
Preparing the Sushi Rice
- 1
Rinse the rice
Rinse the rice under cold water until the water runs clear.
- 2
Cook the rice
Combine rice and water in a rice cooker or stovetop pot. Cook until water is absorbed and rice is tender.
Tip: Do not overcook the rice; it should be sticky but not mushy.
- 3
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.
Tip: 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
- 1
Combine ingredients
In a bowl, combine lime juice, Aji Amarillo paste, salt, pepper, fish stock, garlic, and ginger.
- 2
Marinate the fish
Mix the sliced white fish with the marinade, ensuring even coverage.
- 3
Chill the fish
Let the fish marinate in the refrigerator for 15-20 minutes, but no longer to prevent over-curing.
How to Make Citrusy Peruvian Acevichado Sushi with Tiger’s Milk
Total time: 2 h 20 min · Yields 4 servings
- 1
Rolling Sushi
Spread a layer of rice on a nori sheet, add marinated fish, avocado, cucumber, and red onion, then roll tightly.
- 2
Slicing Rolls
Using a sharp knife, slice each roll into 8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
- 3
Plating
Arrange slices on a platter and drizzle with leftover Tiger's Milk marinade.
Chef's Tips
Further reading
Frequently asked questions
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.
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