Friday Funday- May 29, 2020
Description:
Start with some aji avocado rockfish ceviche served with plantain chips. Next is a marinated Peruvian style roasted chicken served with verde cream sauce and salsa criolla onion relish and rocoto relleno, lentil and rice stuffed red peppers.
Contents:
- One pan chicken
- One pan peppers
- One container ceviche
- One bag plaintain chips
- One avocado
- 6 ounces verde cream sauce
- 6 ounces salsa criolla
Directions:
- Preheat oven to 350. Once up to temperature, put covered pans into oven. Bake for 25 minutes, uncover and continue cooking approximately 15-20 more minutes until internal temperature reaches 165 degrees
- Dice avocado without cutting you hand off at the wrist and fold gently into ceviche
Plating:
- Serve ceviche and plaintain chips family style or split four ways
- Split chicken four ways and place on dinner plate
- Place one pepper on each plate next to the chicken
- Place salsa criolla next to chicken
- Drizzle sauce over the chicken or serve on the side
Notes from Sara:
We read that many Peruvians believe that ceviche is a hangover cure, likely due to the fact that it is traditionally consumed with beer. If you'd like to keep with tradition, add a four pack. We would recommend Social Opportunities, a kolsch style lager.
