This is somewhat a staple salad in most Peruvian dishes. It's used as a side item with dishes like Tacu Tacu, Carapulcra, Tamals, or putting it on top of sandwiches and salads. My kids will even eat it on its own. I think that my mom said she was going to try to make this salad but add in slices of avocados and tomatoes too. I tried that here and it was amazing.
I'll admit when we first arrived here I wondered why everyone put this salad on everything. I was turned off by it, because onions. But it's surprisingly delicious, and oddly by its self not as strong as I thought it would be.
Give it a try on your next sandwich, burger, grilled steak or chicken!
What You Need:
1/2 red onion cut into thin slices across the onion.
1 Ají cut into thin slices, no seeds
1 tbsp of cilantro
The juice of 3 lime
Salt
How to make it:
Let the onions soak in ice water for 5 minutes to chill. Remove from water, drain and place in a bowl. Add the ají, cilantro and lime juice. Serve immediately, and cold.
Gaston says, It is perfect to accompany fried fishes or meats, rice dishes, stews, and fish. In Northern Perú another version is prepared with chopped radish and ají amarillo in addition to other ingredients, and lasts longer in the fridge.
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| I also top my cold green salads with this salsa. |
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