paste is crucial to many Peruvian dishes, including classics like Chicken in Chile Sauce
(also known as ají de gallina)
and Peruvian Rice and Lentils
, or tacu tacu
. The chile paste also lends its mild, slightly fruity heat to this beautiful, summery salad
of grilled mahimahi, creamy avocado, red onion, crisp cabbage, and crunchy tortilla chips—think of it as the love child between ceviche and fish tacos.