Amazonía roja

A recipe by Virgilio Martínez, taken from Central

(Red amazon)

Serves 4


Salt, 800 g

Airampo Dye, 300 g

Pacae Crystals, 300 g

Paiche (arapaima) fillets, 510 g

Red Oxalis leaves, 4 g

Chamomile flowers, 10

Ruda leaves, 4

Nasturtium flower, 1

Lemon verbena leaves, 4

Basil flowers, 4

Huacatay flowers, 4

Amazonian fish roe, 50 g


In a deep container, mix the salt, airampo dye, and pacae crystals with 2 L water until combined. Place the fish in the marinade and refrigerate for 30 minutes.

Remove the fish from the marinade and wipe the excess liquid with a damp cloth. Slice the fish 1 mm (1/16 inch) thin, and place on a chilled flat stone surface.

Add the red oxalis, chamomile, ruda, nasturtium, lemon verbena, basil flowers, and huacatay flowers. Top with the fish roe.



The extraordinary cuisine of Peruvian chef Virgilio Martínez, one of the most admired emerging talents in the culinary world

This exquisite monograph from acclaimed Peruvian chef Virgilio Martínez follows the innovative and exciting tasting menu at his signature restaurant, Central, in Lima. Organized by altitude, each chapter highlights recipes, food, and documentary photographs, together with personal essays. His journeys and life as a chef are motivated by his insatiable curiosity and passion for the biodiversity of his land.

"At Central we cook ecosystems." —Virgilio Martínez