Peruvian Escabeche

Ingredients

• 2 tablespoons LXV Sabor Vivo, divided
• 4 chicken thighs, bone in skin on (or if you prefer, 4 sea-bass filets
• or 4 servings of thickly-sliced extra-firm tofu, or sweet potato instead)
• 1/2 cup extra virgin olive oil
• 1 red onion, 1/2 inch slice
• 2 cloves garlic, minced
• 1/4 cup Kalamata olives, whole pitted
• 2 Roma tomatoes, cut in 8 slices
• 1/2 cup red wine vinegar
• 1/2 cup white wine vinegar
• 2 tablespoons chopped parsley

Method

1. Rub the chicken, fish, tofu, or thickly-sliced vegetables with LXV Sabor Vivo, reserving 1/4 teaspoon of the spice blend to add to the sauce in the end. In a medium saucepan, add the oil at medium heat. Sear chicken, fish, tofu or thickly-sliced vegetables on both sides until golden. Add the onion, garlic, tomatoes and olives, and cook for 2 minutes. Add the wine and vinegar, then cover with a lid and cook for another 5 minutes or until everything is cooked through. If more than 5 minutes is required, add some broth while it finishes cooking through. Finish with parsley and remaining spices, then season to taste with salt. Serve with a side of rice, mashed potatoes, or vegetables.
2. Chef Nicola Allegretta, a valued friend of LXV Wine and a talented ambassador of authentic Peruvian flavors here on the Central Coast. Known for his innovative dishes at Mistura in downtown San Luis Obispo, Chef Nicola showcases the rich cultural heritage of Peru. We invited him to create recipes featuring LXV’s proprietary Peruvian spice blends, providing a simple way to infuse your own cooking with the bold flavors of this vibrant cuisine. Enjoy this culinary journey!
3. Sabor Vivo: Peruvian Escabeche pairs with Syrah and Sangiovese