Rocoto Relleno with Peruvian Flair
A Peruvian twist on the classic Chilean dish, featuring charred rocoto peppers filled with a mix of seafood and spices.
Ingredients
- ●4 rocoto pepperscharred
- ●1/2 pound sashimi-grade salmoncut into small pieces
- ●1/2 pound shrimpcut into small pieces
- ●2 quenched peruvian aji amarillo peppersdiced
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 teaspoon peruvian oreganodried
- ●to taste salt
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Char the rocoto peppers over an open flame or in a skillet until the skin is blistered.
- 3
Peel the charred skin off the peppers and set them aside.
- 4
In a skillet, heat some oil over medium-high heat. Add the diced onion and cook until translucent.
- 5
Add the minced garlic and cook for 1 minute.
- 6
Add the shrimp and salmon to the skillet and cook until pink and cooked through.
- 7
Add the diced aji amarillo peppers, peruvian oregano, and salt to the skillet. Stir to combine.
- 8
Stuff each rocoto pepper with the seafood mixture and place them in a baking dish.
- 9
Bake the rocoto peppers in the preheated oven for 15-20 minutes, or until tender.
- 10
Serve the rocoto relleno hot, garnished with chopped fresh cilantro if desired.