Huacatay (Tagetes minuta), a native Peruvian herb related to marigold and tarragon, has a pungent aroma somewhere between mint and basil. Among thousands of native herbs, huacatay has given Peruvian seasoning its unique zest from Incan to contemporary times.
- 1/4 cup fresh lime juice
- 1/4 cup vegetable oil
- 3 tablespoons huacatay paste
- 3 tablespoons shredded mint
- 2 cloves garlic
- In a blender or food processor, puree lime juice, vegetable oil, huacatay paste, mint, garlic, and salt to taste.
- Spoon over grilled tuna, swordfish, or Chilean sea bass or serve with ceviche.