From Nando Chang's kitchen · Itamae, Miami
shake · salsa
NATIONAL AWARD WINNERSalsa Criolla Peruvian
From an award-winning kitchen
Ratio
LIME JUICE 60OLIVE OIL 15
Ingredients
- RED ONION150 g
- LIME JUICE60 ml
- CILANTRO10 g
- AJI AMARILLO15 g
- SALT3 g
- OLIVE OIL15 ml
Method
- Pour to the lines in order (bottom → top): LIME JUICE, OLIVE OIL.
- Add finishing notes: RED ONION, CILANTRO, AJI AMARILLO, SALT.
- Cap the jar and shake until emulsified.
Provenance
Peruvian-Nikkei chef in Miami; James Beard Best Chef: South 2025 and Food & Wine Best New Chef 2023.
Originally published as Salsa Criolla Peruvian.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Peruvian salsa criolla / Itamae table (published as “Salsa Criolla Peruvian”). Full citation lives in Provenance.