Fresh tilapia “cooked” in lime juice, cilantro, garlic and red onion
Marinated, Grilled Peruvian Chicken
My best friend from college, Marita, is from Peru and together, we explored Spanish culture by boozing our way studying our way through Spain. I have so many incredible memories of our exploits together– including the time we sat down to our first dinner with our host family. “Mar” already spoke fluent Spanish, but ‘Spain Spanish’ has different sayings and vocabulary (and an entirely different accent than Latin American Spanish.) Mar was explaining to our host mother that we didn’t like a lot of preservatives in our food— she used the word “preservativos.” Well, wouldn’t ya know, that’s the word for condoms in Castilian Spanish. WHOOPS! We laughed about that for years! Here’s a pic from the last time we saw each other— I miss this woman SO much!
BFF’s after all these years!
I had the pleasure of meeting Jesus Ricardo “Rick” Tapia, creator of the best damn bourbon I’ve ever tasted…J.R. Revelry will change your world, whether you’re new to bourbon, or a connoisseur like myself. (They don’t call me the bourbon babe for nothing!)
My new favorite Go-To bourbon
J.R. Revelry is the first craft bourbon whiskey to be created by a Latino. Rick is from Peru, and was kind enough to provide these scrumptious Peruvian recipes for a Kentucky Derby themed party. They go perfectly with your bourbon. Disfrute de su comida— or, as I like to say, GET YOUR EAT AND DRINK ON, Y’ALL.
Enjoy!
- 1⁄3 cup soy sauce
- 2 tablespoons fresh lime juice
- 5 garlic cloves
- 1 teaspoon Aji Panca (Peruvian Spice)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 (3 1/2 lb) whole chickens, quartered
- 1 lime, quartered (for garnish)
- 1 small red onion
- 1 lime
- 1 teaspoon fresh cilantro, chopped (optional)
- 2 lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed
- 8 -10 garlic cloves, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 teaspoons fresh cilantro, chopped
- 1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
- 8 -12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
- 1 red onion, thinly sliced and rinsed in cold water
- Blend soy sauce, lime juice, garlic, Aji Panca, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
- Prepare grill for medium-high heat.
- Discard marinade, then pat chicken dry. Oil grill rack.
- Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
- Garnish with lime wedges.
- (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).
- Cut the onion in half, then slice thin to form half moon slices; Rinse the onion in cold water and place in small bowl.
- Squeeze lime juice into bowl to cover onion slices.
- Add cilantro, if using.
- Serve with potatoes, beets, avocado or anything you like.
- Combine all ingredients except red onion and mix well.
- Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
- Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
- It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.
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