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Wash rabbit in running water and then in salted water. Cut in pieces.
Mix in a bowl crushed garlic cloves, sundried red aji paste, aji mirasol, pepper, cumin and chicha or vinegar. Let rabbit pieces marinate in this mixture for two or three hours.
Remove the meat and keep the marinade.
In a frying pan place the oil and fry the meat until golden.
Arrange the rabbit on a serving platter with yucca pieces, corn kernels and onion Creole sauce. Top with the marinade liquid.
Serve with white rice and black beans if desired.
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