Ají amarillo 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.