This spin on a popular spicy sauce from Peruvian cuisine that's used in raw fish preparations comes courtesy of chef Kenny Kaechele of Workshop in Calgary. This bright, tangy sauce not only goes amazingly well with seafood, but would also be a nice complement to roast chicken and grilled steak, too. Basically, just try it with anything you can think of and you likely will not be disappointed.
In a medium bowl, dissolve brown sugar in soy sauce and lime juice, then vigorously whisk in olive oil to form an emulsion.
Add remaining ingredients except chilies. Whisk to combine. Add chilies.
Cover and let sit in fridge for at least 1 hour, then use to marinate fish for quick curing, or add to other desired protein before cooking.
If curing fish, do not let fish stay in marinade for longer than 12 hours.
- 2 1/4 cups sauce
- Prep Time:
- 5 minutes