South American Style Ankimo with Spicy Chimichurri Sauce

Ingredients

In this South American adaptation of ankimo, we infuse the dish with the vibrant flavors of South American cuisine. Instead of the traditional Japanese seasoning, we marinate the ankimo in a blend of South American spices, giving it a unique twist. Additionally, we serve the ankimo with a spicy chimichurri sauce, which adds a zesty kick to the dish. The garnish of fresh herbs and the addition of crispy plantain chips further enhance the South American influence in this recipe. We alse have the original recipe for Ankimo, so you can check it out.

• 300g (10.5 oz) monkfish liver 300g (10.5 oz) monkfish liver
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 cup fresh parsley leaves 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 4 cloves garlic 4 cloves garlic
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1 tablespoon crushed red pepper flakes 1 tablespoon crushed red pepper flakes
• 1 cup plantain chips, for serving 1 cup plantain chips, for serving

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the monkfish liver under cold water and pat dry with a paper towel.
2. 2.
   In a bowl, combine the lime juice, olive oil, cumin, paprika, dried oregano, garlic powder, salt, and black pepper.
3. 3.
   Place the monkfish liver in a shallow dish and pour the marinade over it. Ensure the liver is fully coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
4. 4.
   In a blender or food processor, combine the parsley, cilantro, garlic, red wine vinegar, and crushed red pepper flakes. Blend until smooth to make the chimichurri sauce.
5. 5.
   Preheat the grill to medium-high heat. Remove the monkfish liver from the marinade and grill for 3-4 minutes on each side, or until cooked through.
6. 6.
   Remove the ankimo from the grill and let it rest for a few minutes. Slice it into thin pieces.
7. 7.
   Serve the South American Style Ankimo with a drizzle of chimichurri sauce and a side of plantain chips.

Treat your ingredients with care...

• Monkfish liver — Ensure the monkfish liver is fresh and of high quality. Rinse it thoroughly under cold water before marinating.
• Plantain chips — Look for ripe plantains with yellow skin. Slice them thinly and fry until crispy for the perfect plantain chips.

Tips & Tricks

• If you can't find monkfish liver, you can substitute it with chicken liver for a different flavor profile.
• Adjust the amount of crushed red pepper flakes in the chimichurri sauce according to your desired level of spiciness.
• Serve the ankimo with a squeeze of fresh lime juice for an extra burst of citrus flavor.
• For a more authentic South American experience, serve the dish with a side of traditional yuca fries.
• Experiment with different herbs in the chimichurri sauce, such as mint or basil, to add your own twist to the recipe.

Serving advice

Serve the South American Style Ankimo as an appetizer or a main course. Arrange the sliced ankimo on a platter, drizzle with chimichurri sauce, and garnish with fresh herbs. Serve with a side of crispy plantain chips for a delightful crunch.

Presentation advice

For an elegant presentation, arrange the sliced ankimo in a circular pattern on individual plates. Drizzle the chimichurri sauce in a zigzag pattern over the ankimo and garnish with a sprig of fresh parsley or cilantro. Place a small pile of plantain chips on the side for added texture.