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10 min
While I was travelling in Peru we came across anticucho restaurants serving all sorts of meat and fish. These restaurants were traditionally for peasants, so they had all the offal – heart, lungs, you name it. Today the flavours remain the same but the meat has improved somewhat . . .
Soak two wooden skewers in water.
Heat your barbecue to hot.
Skewer the kingfish pieces, placing a length of spring onion between each piece of fish.
Baste the skewers in the anticucho base and quickly cook over a high heat to get nice caramelised edges, about 3 minutes. Baste a couple of times while cooking.
Serve the skewers with lime cheeks.