Coochi, Coochi, Anticuchos! Peru, Part Two

Grilled mystery meats over an open wood fire pit...yummmm! During our trip to Peru, we loved the small Anticuchos cafes. Never knew what meat they were grilling, but here's a great recipe I came up with to remind me of my first Anticuchos. I used chicken instead of the traditional Beef Heart, but it's still delicious!

PERUVIAN CHIMMICHURI ANTICUCHOS
(chicken skewers)

4 boneless-skinless chicken breasts
1/3 cup soy sauce¼ cup fresh lime juice
¼ cup white wine
¼ cup white wine vinegar
½ cup olive oil
4 garlic cloves peeled
2 teaspoons ground cumin
1 tablespoon brown sugar
2 teaspoon smoked paprika (regular paprika can be used)
dash of cayenne1 tablespoon fresh oregano
1 tablespoon fresh flat leaf parsley
1 tablespoon fresh cilantro

AJI VERDE SAUCE RECIPE
3/4 cup fresh cilantro
1 avocado
1/3 cup extra-virgin olive oil
1/3 cup water
2 aji amarillo peppers or jalapenos, stemmed, seeded, and diced (keep the seeds if heat is desired)
1 clove garlic
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt

Pound chicken breasts flat, making sure the thickest part of the chicken is the same thickness of the narrow, skinny end. Set aside. Blend chicken marinade ingredients in a blender or processor. Pour marinade in zip lock bag and place chicken in marinade for one to eight hours. Remove chicken and pat dry before grilling on a medium high heat.Grill breasts for about three to five minutes on each side or until the chicken is cooked to 165 degrees. Blend all aji verde sauce ingredients in a blender. Serve with anticuchos. Oh...aji amarillo peppers can be found on line. Google aji amarillo and you'll find on line grocers sellings these by the pound. They are not hot, but more fruity and complex!

If life hands you limes, make cebiche! Peru-Part One

Yes, cebiche is spelled correctly...at least if you are in Peru. I had to ask my Spanish speaking husband if there was a typo on the menu of our cliff side cevicheria in Lima, Peru. We say ceviche, they say cebiche, either way, it's so darn fresh.

As we sat on the third floor of a ceviche cafe with a birds eye view of the Pacific, if the ceviche was going to be half as amazing as this panoramic view of Lima's jagged coast, my palate would be happy as a clam!

In this photo of the local scallops, you'll see they still have the rich roe still attached...yum. Nothing is wasted in Peru. In the markets and cafes, organ meats, tongues and other odd parts are all marinated, grilled and consumed. I know for our Western palates, this may seem unsavory, but once you try it...it is sinfully delicious. My favorite treat was the Beef Heart Skewers, or Anticuchos. As you walk by these street-side carts, the smell of wood fired skewers lures you to try just a bite. Then another bite, and then another bite.

Peruvian Cebiche Mixta

1/2 pound sea bass or corvina, cut on the bias, 1/2 inch chop

1/2 pound fresh sea scallops, chopped

1/2 pound small raw shrimp

1 quart water,

1 sweet red onion, sliced very thin

1 aji amarillo, rib and seeds removed (jalapeno can be used)

1 clove garlic

Sea Salt and fresh ground pepper

1/2 cup fresh lime juice

2 tablespoons chopped cilantro leaves

Rinse fish in cold water and drain thoroughly. Place chopped fish in a ceramic or glass bowl. Soak onions in a quart of water for about an hour to take the bite off their taste. After an hour, rinse and drain the onions thoroughly.

Smash aji, garlic, and pinch of salt in a mortar and pestle and make a paste. Place paste in with fish, lime pepper, and cilantro. Let marinate for 10 minutes. Served with shaved onions on top. Enjoy!