Jamie Magazine
By Andy Harris
About the recipe
You need aji amarillo paste for this dish – made from a fruity-flavoured orange chilli that’s used throughout Peru, the home of ceviches.
Recipe From
Jamie Magazine
By Andy Harris
2 cloves of garlic
2 tablespoons aji amarillo paste or 3 tablespoons Rico Picante Amarillo chilli sauce (see note)
1 lime
olive oil
1 x 225g duck breast
1 x 360g duck leg
2 red onions
200ml orange juice
½ tablespoon ground cumin
6 sprigs of fresh coriander
1 fresh red chilli
SALAD
1 ripe avocado
6 sprigs of fresh coriander
6 fresh chives
extra virgin olive oil
1 lime
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