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Peru · Amberjack

Peruvian Amberjack Anticuchos

Anticuchos de Pescado

Lima’s street-corner anticuchos are usually beef heart, but along the coast firm fish like amberjack gets the same treatment: a dark-red marinade of ají panca, vinegar and cumin, then a quick sear over hot coals.

  • Prep 20 min + 30 min marinating
  • Cook 10 min
  • Serves 4
  • Level Easy
Photo: Ministerio de la Producción · Public domain
Served with: Potatoes in Huancaína Sauce ↓En Español

Ingredients

Tap each item as you gather it.

For the skewers

For the marinade

To serve

Method

Step by step, the way it is done on the island.

  1. Make the marinade. Whisk the ají panca, vinegar, garlic, cumin, oregano, salt, pepper and 1 tbsp of the oil.
  2. Marinate. Toss the fish cubes in half the marinade and refrigerate 30 minutes, no more. Stir the remaining 2 tbsp oil into the other half for basting.
  3. Thread. Thread 4–5 cubes on each skewer, leaving a little space between them so they cook evenly.
  4. Grill. Heat a charcoal grill or grill pan very hot. Grill the skewers 2–3 minutes per side, brushing with the basting mix, until lightly charred outside and just opaque inside.
  5. Serve. Serve hot off the grill with corn, lime and papa a la huancaína on the side.

On the side

The side dish that belongs with it, full recipe included.

Peru

Potatoes in Huancaína Sauce

Papa a la Huancaína

Cold boiled potatoes under a creamy, sunny-yellow sauce of ají amarillo and fresh cheese. In Lima it sits on the table next to ceviche and fried fish.

  • Prep 15 min
  • Cook 25 min
  • Serves 4
  • Level Easy

You need

  • 2 lb (900 g) yellow potatoes (Yukon Gold), unpeeled
  • 3 tbsp ají amarillo paste
  • 1 cup (150 g) queso fresco, crumbled
  • ½ cup evaporated milk
  • 4 saltine crackers
  • 1 garlic clove
  • 3 tbsp vegetable oil
  • ½ tsp salt
  • 2 hard-boiled eggs, quartered
  • 8 black olives (botija or Kalamata)
  • Lettuce leaves to serve

How to make it

  1. Boil the potatoes. Cover the potatoes with salted water and boil 20–25 minutes until a knife slides in. Cool, peel and cut into thick slices.
  2. Make the sauce. Blend the ají amarillo paste, queso fresco, evaporated milk, crackers, garlic, oil and salt until smooth and thick like heavy cream. Add a splash of milk if too thick.
  3. Plate. Lay lettuce on a platter, arrange the potato slices on top and pour the sauce over generously.
  4. Garnish. Finish with the egg quarters and olives. Serve cool or at room temperature.

Photo: AgainErick · CC BY-SA 3.0

More ways to cook Amberjack

Same fish, a different corner of the sea.

Gran Canaria, SpainCanarian Fish Sancocho
Jacmel, HaitiHaitian Poached Fish in Lime and Pepper Broth
Messina, Sicily, ItalyGrilled Amberjack with Salmoriglio