Anticucho de Pescado

Name: Anticucho de Pescado
Cuisine: Peruvian
Ingredients: Freshly ground pepper; 2 tsp cornstarch dissolved in a little cold fish stock; 2 tsp cornstarch dissolved in a little cold fish stock; ½ tsp salt; 1 cup fish stock; 1 tbsp ají amarillo paste; 1 tsp minced garlic; Pinch ground cumin; Juice of ½ key lime; ¼ cup red wine vinegar; 1 tbsp vegetable oil; 1 tbsp ají panca paste; ½ tsp freshly ground pepper; 1½ lbs (750 g) firm fleshed white fish, cleaned and filleted; 6 cloves garlic, minced

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

Although this is just as much an anticucho as its land-based cousins, the preparation is as different as the final flavors.

Ingredients

1½ lbs (750 g) firm fleshed white fish, cleaned and filleted
6 cloves garlic

Americas
Peru
Starter
Fish course
Gluten-free
Pescatarian

Method

Preparation

Choose a firm fleshed fish such as bass, palm ruff or dogfish which won’t fall apart on the barbecue.

Cut the fish into 2 in- (5cm-) cubes. Mix together all the other ingredients in a large bowl, add the fish and, once the pieces are covered by the mixture, let stand for no longer than 5 minutes. Thread three pieces of fish onto each bamboo skewer and season with s