Take Away from Aymara
Order ceviche, tiradito or causa de atún to eat at home, at the office or with a group of friends!
At Aymara, we want to make it easy to eat fresh and tasty food – for those who crave a healthy take away option. Our dishes are based on Norwegian produce added Peruvian flavours, and if you are a seafood lover this is definitely something for you. We offer take away all days that we are open; Tuesday to Saturday between 16.00 – 20.00.
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Are you tired of unhealthy food, and on the lookout for a new take away favourite? Perfect – our food is both different and based on ingredients that are stuffed with Omega 3. On top of that, you’re sure to discover flavors that you’ll want more of.
Try our best-selling ceviche chifero with salmon if you’re in the mood for a sweet-sour taste experience with lots of texture – or our tiradito based on halibut if you want a sashimi-like dish with a perfectly spicy marinade. In addition, we offer the Peruvian classic causa de atún; a lovely combination of velvety mashed potato cream and the finest Bonito tuna topped with avocado, cherry tomato and chilli mayo.
To ensure that the fish maintains top quality, we prep our ceviches and tiradito with leche de tigre separately. Pour the marinade over just before serving for perfectly marinated fish – and an authentic Peruvian experience!
PS! In spanish, ceviche is pronounced with a b instead of v [seˈβitʃe].
Take away menu Aymara Peru
Ceviche chifero | 189,-
Diced salmon, Asian leche de tigre, avocado, peanuts and fried wonton
BL / F / G / PE / SE / SO
Ceviche clasico | 179,-
Catch of the day, classic leche de tigre, sweet potato, cancha and choclo (Peruvian corn)
F / SL
Tiradito rocoto | 189,-
Sliced halibut, Rocoto leche de tigre, sweet potato and choclo
E / F / SE / SL
Causa de atún | 179,-
Soft mashed potato cream, ajï amarillo, Bonito tuna, cherry tomato, avocado and chili mayo
E / F / SE
BL – Molluscs | E – Egg | F – Fish | G – Gluten | PE – Peanuts | SE – Mustard | SF – Seame seed | SL – Celery | SO – Soy
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What is leche de tigre?
Leche de tigre is a lime-based sauce used to marinate fish. Leche de tigre is a popular ingredient in food from South America, and is used in dishes such as ceviche and tiradito. You can flavor your leche de tigre with all sorts of spices and flavorings, but in Peru it is common to use chili fruits such as rocoto and ajï amarillo. Peruvian cuisine has a lot of influences from Asian cuisine, so it is also not unusual to have Asian flavors such as soy, hoisin and teriyaki in Peruvian food. Leche de tigre is also called tiger milk, which is its meaning in Spanish.
As well as adding flavour, the citric acid in leche de tigre ensures that the proteins in the seafood are denatured – giving the appearance of being cooked. Traditional ceviche was marinated for about three hours. Modern ceviche, popularized in the 1970s, usually has a very short marinating period. If you choose the right fish, a ceviche can be marinated in the time it takes to put on the garnish and bring the dish to the table.
Leche de tigre is considered to be very healthy, and some believe that leche de tigre can help cure hangovers. In Peru, it is common to be served a small glass of leche de tigre when you go to a ceviche bar; as a small appetizer or mid-course.
How to make leche de tigre
To make leche de tigre, you need lime, onion, garlic, ginger and coriander, among other ingredients. A Peruvian leche de tigre often contains chillies such as ajï amarillo (yellow chilli) or rocoto (red chilli). If you make a base on classic leche de tigre, you can freeze it and use it to make ceviche or tiradito with various spices or flavorings.
Recipe for classic leche de tigre
(for 4 portions of ceviche eller tiradito)
2 cloves of garlic
approx. 1 celery stick
1 ts grinded ginger
1 ts fresh coriander
1.5 dl lime juice (3-4 lime)
1 ts aji amarillo paste (or approx. 1 ts habanero chili)
1.4 dl fish stock/sauce
1.5 ts salt
Begin by chopping all ingredients that need chopping and putting them in a bowl.
Squeeze the lime (not all the way to the peel, then the juice will turn out bitter) and pour the lime juice into the bowl.
Add fish stock/sauce and run the mixture in a blender / with a hand mixer on low power, until it is smooth.
Season with salt, strain the tiger milk and leave it cold for about an hour before using it in your ceviche or tiradito.