With Summer coming to an end, we are ready to take advantage of all the freshest seasonal ingredients before Fall arrives! A delicious fish dish is always welcome in the Summertime. Our July Chef of the Month, Chef Andres, has shared his Callao Mahi taco recipe with smoky aioli, huacatay sauce and Peruvian salsa criolla. Get his recipe below to taste for yourself!
Ingredients:
2 lb mahi fish
2 Qts whole milk
2 cups cusqueña beer
1 can chipotle peppers
1 Qt mayonnaise
1 Qt basil leaves
1 Qt mayonnaise
4 cloves garlic
1/4 cup white vinegar
1 lemon
Salt and pepper
1 red onion
1 carrot
1/4 bunch of chive batton
1 pc Fresno pepper
1/4 cup chopped cilantro
2 limes
Micro cilantro
Corn tortilla
Directions:
- Cut the mahi into thin, but wide pieces.
- Marinate fish with milk and cusqueña beer .
- Make the smoky aioli: Combine 1 part chipotle peppers and 2 parts mayonnaise into a bowl. Add salt and pepper and a little lemon juice into mixture.
- Make the huacatay sauce: In a vita mix add basil leaves, mayonnaise, garlic, white vinegar, juice from lemon, salt and pepper and blend until combined into a smooth sauce.
- Make the Salsa Criolla: In a metal bowl mix sliced red onions, julienne carrots, chive Battons and Fresno peppers, and chopped cilantro. Add lime juice and salt and pepper to taste.
- Plate with corn tortillas garnished with sliced limes and micro cilantro (a lot of layers of flavors and kick).
Enjoy!
Connect with Our July Chef of the Month:
Instagram: @chef_andy_one
Facebook: Andres Sen Sang
Chef Vibes 
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