The Pisco Sour: A Sip of Elegance

Peru’s most iconic cocktail, the Pisco Sour, is as bright and refined as it is bold. A mix of pisco, fresh lime juice, simple syrup, and egg white, topped with aromatic bitters, it finishes with a smooth foam and a crisp citrus snap. Its creamy texture and tart punch make it a versatile pairing partner—especially for dishes with heat and acidity.

Peruvian Shrimp Ceviche: Citrus, Spice & Sauce

This shrimp ceviche is layered with vibrant coastal flavors: tender shrimp marinated in lime juice and tossed with cherry tomatoes, thin-sliced red onion, and fresh cilantro. What sets it apart are two Peruvian sauces:

• Ají Amarillo: A golden, fruity chili sauce made from Peruvian yellow peppers, blended until silky with garlic, lime juice, and a touch of mayo. It adds a sweet heat that lingers on the palate.

• Ají Verde: A bright green sauce with cilantro, jalapeño, lime, and creamy elements like yogurt or mayo. It’s herbaceous, tangy, and cooling—the perfect contrast to the amarillos’ warmth.

Each bite of ceviche gets a touch of both sauces—fiery and cool, creamy and sharp—balanced by a sprinkle of finishing salt or a drizzle of chili oil for depth.

Why This Pairing Works

• Lime in both the ceviche and cocktail ties the flavors together with sharp citrus continuity.

• The creaminess of ají sauces mirrors the egg white foam of the cocktail, creating a lush, rounded mouthfeel.

• Ají Amarillo’s subtle fruitiness complements the floral, grape-forward notes of pisco.

• Ají Verde’s herbal pop harmonizes with the bitters and sharpness of the cocktail, creating lift and complexity.

Bringing This to Your Table

Mini Pisco Sours

• 2 oz pisco

• ¾ oz fresh lime juice

• ½ oz simple syrup

• 1 egg white

• Angostura bitters

Shake all ingredients (except bitters) without ice. Add ice, shake again until frothy and cold, then strain into small glasses. Garnish with a few drops of bitters.

Peruvian Shrimp Ceviche with Ají Amarillo & Ají Verde

• Poached shrimp, chopped

• Fresh lime juice

• Cherry tomatoes, halved

• Red onion, thinly sliced

• Cilantro

• Ají Amarillo Sauce

• Ají Verde Sauce

• Finishing salt or chili oil

Mix shrimp with lime, onion, tomato, and cilantro. Plate in tasting spoons or small glasses, topping each with a swirl of both sauces and a finishing touch of salt or oil.