Best Peruvian Fish Kebabs Anticuchos De Pescado Recipes

ANTICUCHOS DE CORAZON, GRILLED HEART SKEWERS

Anticuchos de Corazon, Grilled Heart Skewers image

This is a versatile recipe that works with more than just hearts. Any meat you want to eat on a skewer will do, including shrimp and lobster.

Provided by Hank Shaw

Time P1DT35m

Number Of Ingredients 9

Ingredients

6 dried aji panca chiles ((See above for substitutes))
4 cloves garlic, chopped
1/2 cup red wine vinegar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 tablespoon achiote paste ((optional))
3 tablespoons vegetable oil
Salt
1 pound hearts (or other meat), (trimmed and cut into 2-inch pieces)

Steps:

Pour boiling water over the dried chiles and cover. Let this sit for 20 minutes to soften.
Mix all the marinade ingredients together and buzz them into a puree in a food processor or blender. Submerge the heart pieces in the marinade for at least 1 hour, and up to a day.
Thread the heart pieces on the skewers-this helps you flip them more easily and helps them cook more evenly. Grill over very high heat with the grill cover open until you get a nice char on the outside, about 3 minutes per side. Baste with the marinade as the skewers cook.

Nutrition Facts : Calories 248 kcal, Carbohydrate 5 g, Protein 21 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 141 mg, Sodium 120 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

PERUVIAN FISH KEBABS / ANTICUCHOS DE PESCADO

Peruvian Fish Kebabs / Anticuchos de Pescado image

Number Of Ingredients 17

Ingredients

FOR THE FISH:
1 1/2 pounds white fish, firm, such as mahimahi, swordfish, or halibut (about 1 inch thick)
1 1/2 teaspoons salt
2 red bell peppers, stemmed and seeded
FOR THE MARINADE:
6 cloves garlic, peeled
1/2 teaspoon black pepper, freshly ground
1 teaspoon cumin, ground
1/3 cup white vinegar, distilled
1/3 cup lemon juice, fresh
FOR THE GLAZE:
3 tablespoons vegetable oil
1 tablespoon aji amarillo powder or paste, ancho chile powder, or hot paprika
1/4 teaspoon turmeric, ground (optional)
2 teaspoons salt
1 teaspoon black pepper, freshly ground
lemon wedges, for serving

Steps:

1. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut the fish into 1-inch cubes and toss with the salt in a medium-size bowl. Let stand for 5 minutes. Meanwhile, cut the bell peppers into 1-inch squares and set aside.2. Prepare the marinade. Combine the garlic, pepper, cumin, vinegar, and lemon juice in a blender and process until blended and smooth. Pour this mixture over the fish and toss to coat. Cover and let marinate, in the refrigerator, for 30 minutes.3. Preheat the grill to high.4. While the fish marinates, prepare the glaze. Heat the oil in a small skillet or saucepan over medium-low heat. Add the aji amarillo, turmeric (if using), salt and pepper. Gently cook the mixture, stirring with a wooden spoon, until red and fragrant, about 5 minutes. Set aside to cool (see Note).5. When ready to cook, thread the fish cubes onto the skewers, alternating with squares of bell pepper. Oil the grill grate, then arrange the skewers on the hot grate and brush with half of the glaze. Grill, turning with tongs, until the fish cubes are nicely browned on the outside and cooked through in the center, 2 to 4 minutes per side. Brush with the remaining glaze after turning. Serve immediately with lemon wedges.Serves 4Note: You can also simply mix the ingredients for the glaze in a bowl without cooking them. The result will still be very flavorful, but not quite as flavorful as it would be if you cooked them first.

Nutrition Facts : Nutritional Facts Serves