Recipes
A handful of recipes from our Paddington kitchen — ceviches, cazuela and the flavours that define Nikkei cooking. Make them at home, then come and try the real thing.
Serves 2
200g fresh seabass, diced
60ml tiger's milk (lime juice, ají amarillo, coriander)
1/2 red onion, finely sliced
1 sweet potato, thinly sliced and fried
Fresh coriander
Marinate the seabass in tiger's milk for 30 seconds. Fold through onion and coriander. Serve immediately with crisp sweet potato.
Serves 2
2 salmon fillets
200ml coconut milk
1 tbsp miso paste
1 tsp ají panca
Spring onions, sliced
Lime wedge
Simmer coconut milk with miso and ají panca. Add salmon and cook gently for 6–8 minutes. Finish with spring onions and a squeeze of lime.
These dishes taste even better at the table. Book a visit to Ayllu in Paddington.