Wasabi Acebichado Aioli

Name: Wasabi Acebichado Aioli
Prep time: 5 min
Total time: 5 min
Yield: about 2½ cups (600 ml)
Cuisine: Latin
Ingredients: 100 g strained lime juice (leche de tigre) Lime Juice; 10 g garlic Garlic; 5 g kosher salt (leche de tigre) Salt; 2 egg yolks Egg Yolk; 1 tsp Dijon (5 ml) Dijon Mustard; 16 oz avocado oil (473 ml) Avocado Oil; 1 jalapeno Jalapeno; 1 whole roasted shishito, chopped Shishito; 1 oz blanched cilantro (28 g) Cilantro; 2 oz Kikkoman Wasabi Sauce (56 ml) Kikkoman Wasab

Independent adaptation of a publicly published Nando Chang recipe. Not affiliated with, sponsored by, or endorsed by Nando Chang.

A garlic emulsion for seafood and sandwiches.

Ratio

Lime Juice 97 mlDijon Mustard 5 mlAvocado Oil 473 mlKikkoman Wasab 56 ml

Ingredients

Lime Juice100 g strained lime juice (leche de tigre)
Garlic10 g garlic
Salt5 g kosher salt (leche de tigre)
Egg Yolk2 egg yolks
Dijon Mustard1 tsp Dijon (5 ml)
Avocado Oil16 oz avocado oil (473 ml)
Jalapeno1 jalapeno
Shishito1 whole roasted shishito, chopped
Cilantro1 oz blanched cilantro (28 g)
Kikkoman Wasab2 oz Kikkoman Wasabi Sauce (56 ml)

Method

Pour to the lines in order (bottom → top): Lime Juice, Dijon Mustard, Avocado Oil, Kikkoman Wasab.
Add finishing notes: Garlic, Salt, Egg Yolk, Jalapeno, Shishito, Cilantro.
Cap the jar and shake until emulsified.

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1 kitchen · 1 national award

Wasabi Acebichado AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Salsa Criolla PeruvianNATIONAL AWARD WINNEROn the jar: SALSA CRIOLL
Leche de Tigre TradicionalNATIONAL AWARD WINNEROn the jar: LECHE DE TIG
Ají Limo Leche de TigreNATIONAL AWARD WINNEROn the jar: AJ LIMO LEC

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Provenance

Peruvian-Nikkei chef in Miami; James Beard Best Chef: South 2025 and Food & Wine Best New Chef 2023.

Adapted from a Nando Chang recipe (Nando Chang / Kikkoman Foodservice swordfish katsu).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Nando Chang / Kikkoman Foodservice swordfish katsu (published as “Wasabi Acebichado Aioli”). Full citation lives in Provenance.

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