Chorrellana is a Peruvian relish of onion, tomato, and ají amarillo, briefly sautéed and used to top fried fish, seafood, or meat, giving these dishes their characteristic “a la chorrillana” style. Unlike salsa criolla, which is served raw, chorrellana is lightly cooked.
It comes together quickly, since it only needs a brief sauté so the vegetables keep some texture while releasing their juices.
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Peruvian Chorrellana
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Cuisine: Peruvian
Description
Peruvian preparation featuring cebolla, tomate y ají, adapted for a home kitchen with clear measurements.
Ingredients
- 1 large onion, thinly sliced
- 2 tomatoes, cut into strips
- 2 ají amarillo (yellow chile), cut into thin strips
- 2 tablespoons oil
- 1 tablespoon vinegar
- Salt and pepper to taste
Preparation
- Cut the vegetables, slice the onion, cut the tomato into strips, and slice the ají amarillo into thin strips.
- Sauté, heat the oil and sauté the onion, tomato, and ají over high heat for 2 to 3 minutes, keeping some crunch.
- Serve, season with salt, pepper, and a splash of vinegar, and serve hot over the fish, seafood, or meat of your choice.
Chef’s Tips
- Cook over high heat for a short time so the vegetables don’t soften too much.
- Cut all the vegetables the same thickness for even cooking.
- Serve right away so the main dish stays hot.
Traditional Variations
Some families add chopped garlic to the sauté to intensify the flavor.
There are also versions that add a splash of white wine during cooking.
How to Serve
Serve hot, covering fried fish, seafood, or meat, giving these dishes their “a la chorrillana” name.
Recommended Pairings
- Fried fish
- Plain white rice
- French fries
Did You Know?
The “a la chorrillana” style originated in the port of Chorrillos, in Lima, and today it’s applied to many Peruvian dishes featuring this classic combination of sautéed onion, tomato, and chile.
Frequently Asked Questions
It's a Peruvian relish of onion, tomato, and ají amarillo, briefly sautéed, used to top fried fish, seafood, or meat, giving them the 'a la chorrillana' style.
Unlike salsa criolla, which is served raw, chorrellana is briefly cooked over high heat, which mellows its flavor and releases the vegetables' juices.
It's classically used to top fried fish, seafood, or meat, giving rise to the name of dishes like lomo a la chorrillana.
