Grilled Seafood with Spicy Anticucho Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

Peruvian Kitchen

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

The traditional anticucho sauce perfectly complements all the fresh seafood in this rustic dish. An ideal accompaniment for it are golden potato slices and boiled corn.


  • 1 small octopus
  • 2 bay leaves
  • Salt and pepper
  • 1 mediu


  1. To cook the octopus, add water, bay leaves, and salt to a saucepan and bring to a boil. Holding the octopus by the head, dip the tip of the tentacles in the boiling water. They will curl immediately. Place the octopus in the saucepan, add the potato, and cook. When the potato is tender, the octopus will be tender too. Transfer to a chopping board and let cool to room tem