Zesty Ecuadorian Cuy Asado with Chimichurri
Experience a traditional Ecuadorian delicacy with tender, flavorful roasted guinea pig paired with a zesty chimichurri sauce.
Preparation
Get these tasks done before you start cooking.
Marinating the Cuy
- 1
Prepare marinade
In a large bowl, mix white wine vinegar, oregano, cumin, garlic, salt, and pepper.
- 2
Marinate guinea pigs
Place cleaned guinea pigs in the marinade, ensuring they are well coated.
- 3
Refrigerate
Cover and refrigerate for at least 3 hours, or overnight for best results.
Tip: Allow the guinea pig to marinate overnight for deeper flavors.
Preparing the Chimichurri
- 1
Combine ingredients
In a small bowl, combine parsley, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper.
- 2
Chill sauce
Stir until well mixed, then cover and refrigerate for flavors to meld.
- 3
Adjust seasoning
Adjust seasoning to taste before serving.
Tip: For an extra kick, add a dash more red pepper flakes.
How to Make Zesty Ecuadorian Cuy Asado with Chimichurri
Total time: 6 h · Yields 4 servings
- 1
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.
- 2
Preparing the Sauce
As the guinea pigs roast, let the chimichurri come to room temperature.
- 3
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.
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