Description
Acidic marination that tenderizes meat while infusing capsaicinoids from aji peppers.
Technical
Vinegar (acetic acid) disrupts muscle fiber proteins while capsaicin from peppers binds to TRPV1 receptors. The process accelerates myofibrillar protein denaturation.
Culinary Significance
Creates flavorful, tender skewered meats with characteristic Peruvian heat and tang.
Science
Primary Reaction
Acid hydrolysis of collagen
Parameters
Temperature
7°C optimal
4°C to 10°C range
Refrigerate at a consistent temperature to ensure food safety.
Time
1 hour
30 minutes – 2 hours
Equipment
Large bowlWhiskMeasuring cupsCutting board