Ají amarillo chillis

Roberto Segura, executive chef and founder of Craft Café and Waka Restaurant and Bar at The Oberoi, Dubai, tells us why this chilli is his all-time favourite, and presents his preferred way of preparing it. My favourite ingredient is the ají amarillo, which can be found across Peru. Used by the Incas, it is still the most common and popular chilli in the country. Averaging about four to five inches in length, the ají amarillo is probably one of the most important ingredients in Peruvian cooking. Similar to other chillies from this area, the amarillo has a fruity, berry-like flavour. It is medium in terms of heat level, but does not leave your mouth burning. It is great raw, in sauces or in hot preparations, and can be used as a condiment and in desserts. It gives a unique flavour to all dishes. Ceviche De Mercado Preparation time: 30 minutes What you need: 30g ají amarillo paste 50g leche de tigre 35g crispy calamari 85g sea bass 2g coriander (chiffonade) 2g red chilli (brunoise) 20g red onion ( julienned) 8g choclo blanch (corn maize) 6g cancha (dry corn, deep fried) A pinch of salt A pinch of black pepper Method for ají amarillo paste: To make amarillo paste, take an amarillo chilli, cut it in half, remove the seeds, then boil for three minutes to remove the spiciness. Boil three times, using fresh water each time. Once done, blend the chilli and put it through a strainer. This is your paste. Ingredients and method for leche de tigre: 25g celery 150ml lime juice 25g red onion 3g garlic 3g ginger 5g red chilli A pinch of salt A pinch of black pepper 25g sea bass Crush all your ingredients, except the lime, with a mortar and pestle, and place in the fridge for 10 minutes. Add lime juice and place in the fridge for another 10 minutes. Pass through a strainer; keep juice on the side. Ingredients and method for crispy calamari: 50g calamari 3g ginger juice 5g lime juice 2g confit garlic 4g paprika 20g flour 10g corn starch Mix your raw calamari with the various juices and spices. Then cover your pieces and in flour and corn starch. Deep fry for approximately two minutes. Your final steps: Cut the fish into small pieces, and add salt and pepper. Next, add the coriander, red chilli, onion, choclo and and cancha. Finally, add your leche de tigre and ají amarillo paste. Place your crispy calamari on the side of your plate and serve.