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Maki acevichado
Prawn tempura rolls with ceviche sauce
Maki acevichado: Nikkei prawn tempura rolls topped with fish and a creamy, spicy ceviche sauce
PeruvianLima's Nikkei sushi bars invented the acevichado and it has become the roll every Peruvian orders: prawn tempura and avocado rolled in rice, topped with thin slices of fish and drenched in a creamy, lime-sharp sauce built from leche de tigre, ají amarillo and mayonnaise. Crisp, warm, cold and tangy in one bite, it is party food and Friday-night takeaway alike. For a safer topping, use sashimi-grade fish frozen at −20 °C for 24 hours first, keep it cold and eat the rolls at once; you can also sear the slices with a blowtorch or use cooked prawns instead. Even so, the raw-fish topping is not for pregnant women, young children or anyone with a weakened immune system. Overfilling is the usual mistake: the roll won't close and the rice splits. Chef's tip: use a pasteurised-egg mayonnaise and wet your hands with vinegared water so the rice doesn't stick.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 4
Ingredients
For the sushi rice
- 10 ½ oz sushi ricerinsed until the water runs clear
- 1 ½ cups water
- 4 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the prawn tempura
- 12 large raw prawnspeeled, deveined, tails on
- 2 ⅛ oz plain flour
- 1 oz cornflour
- ½ cup ice-cold sparkling water
- 3 ¼ cups vegetable oilfor frying
For the rolls
- 1 avocadosliced
- ½ cucumbercut into thin batons
- 7 oz sashimi-grade sea bass or salmonfrozen at −20 °C for 24 h, thawed in the fridge
For the acevichado sauce
- 4 oz mayonnaisemade with pasteurised egg
- 1 tbsp ají amarillo paste
- 2 tbsp lime juice
- ½ garlic clovegrated
- 0.5 stick celeryfinely grated, juice and all
To serve
- 1 spring onion (optional)thinly sliced
- 1 tsp toasted sesame seeds (optional)
- 4 tbsp soy sauce (optional)
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What you'll need
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Method
0/9 doneStep 1: Put 10 ½ oz sushi rice and 1 ½ cups water in a pan, bring to the boil, cover and cook on the lowest heat until the water is absorbed. Rest, covered, off the heat.
22 minStep 2: Warm 4 tbsp rice vinegar, 1 tbsp sugar and 1 tsp salt until dissolved. Spread the rice in a wide bowl, sprinkle the vinegar over and fold gently while fanning until glossy and at room temperature.
10 minStep 3: Whisk 4 oz mayonnaise, 1 tbsp ají amarillo paste, 2 tbsp lime juice, ½ garlic clove and 0.5 stick celery into a smooth, pale orange sauce. Chill.
Step 4: Make 3 shallow cuts on the belly of each of the 12 large raw prawns so they lie straight. Whisk 2 ⅛ oz plain flour, 1 oz cornflour and ½ cup ice-cold sparkling water into a thin, lumpy batter.
Step 5: Heat 3 ¼ cups vegetable oil to 350°F. Dip the prawns in batter and fry a few at a time until pale golden and crisp, and the prawns inside are pink and opaque. Drain.
4 minStep 6: Lay a sheet of 4 nori sheets on a bamboo mat, shiny side down. With wet hands, spread a quarter of the rice over it in a thin layer, leaving a 2 cm strip bare at the top.
Step 8: Slice the thawed 7 oz sashimi-grade sea bass or salmon very thinly with a sharp, wet knife and lay the slices over the top of each roll, pressing gently with the mat.
Step 9: Cut each roll into 8 with a wet knife, spoon over the acevichado sauce and scatter with 1 spring onion and 1 tsp toasted sesame seeds. Serve at once with 4 tbsp soy sauce.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 30 g
- Carbs
- 78 g
- Fat
- 21 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does maki acevichado take?
- About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of sushi rice?
- Any long-grain rice, same amount.
- What can I use instead of rice vinegar?
- Cider vinegar with a pinch of sugar, same amount.
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