Zesty Ecuadorian Cuy Asado with Chimichurri

Classic roasted guinea pig with a vibrant herb sauce

Experience a traditional Ecuadorian delicacy with tender, flavorful roasted guinea pig paired with a zesty chimichurri sauce.

4 h 30 min
4
Advanced

Ingredients

For the Marinade

2 whole guinea pigs

cleaned

1 cup white wine vinegar

2 tablespoons oregano

dried

1 tablespoon cumin

ground

Salt and pepper

to taste

5 cloves garlic

minced

1/4 cup olive oil

For the Chimichurri Sauce

1 cup fresh parsley

chopped

5 cloves garlic

finely chopped

1/2 cup olive oil

2 tablespoons red wine vinegar

1 teaspoon red pepper flakes

Salt and pepper

to taste

For the Roasting

1 tablespoon salt

1 teaspoon black pepper

1 lemon

sliced

4 sprigs rosemary

Preparation

Marinating the Cuy

Prepare marinade

In a large bowl, mix white wine vinegar, oregano, cumin, garlic, salt, and pepper.

Marinate guinea pigs

Place cleaned guinea pigs in the marinade, ensuring they are well coated.

Refrigerate

Cover and refrigerate for at least 3 hours, or overnight for best results.

Allow the guinea pig to marinate overnight for deeper flavors.

Preparing the Chimichurri

Combine ingredients

In a small bowl, combine parsley, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper.

Chill sauce

Stir until well mixed, then cover and refrigerate for flavors to meld.

Adjust seasoning

Adjust seasoning to taste before serving.

For an extra kick, add a dash more red pepper flakes.

Cooking Process

Roasting the Cuy

Preheat the oven to 375°F (190°C). Season the marinated guinea pigs with salt and pepper before placing them in a roasting pan. Lay lemon slices and rosemary sprigs on top for added aroma.

Ensure the guinea pig is thoroughly cleaned and prepped by a professional beforehand.

Preparing the Sauce

As the guinea pigs roast, let the chimichurri come to room temperature.

Carving and Serving

Remove the guinea pigs from the oven once golden brown and juices run clear. Let rest for a few minutes before carving.

Plating & Serving

Zesty Ecuadorian Cuy Asado with Chimichurri

FaConciergeBell

Plating & Serving

Place the roasted guinea pig pieces on a serving platter, drizzle generously with chimichurri, and serve immediately.

Sauce Pairings

Chimichurri

An herb-packed, tangy sauce

Aji sauce

Spicy traditional Ecuadorean accompaniment

Garnishes & Accompaniments

Fresh lemon wedgesChopped cilantro

Perfect Sides

Roasted potatoes

Grilled vegetables