Peruvian Fish Kebabs

Anticuchos de Pescado

Preparation info
  • Serves


    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

The idea for this recipe comes from a Peruvian-Italian restaurant in Coral Gables, Florida. It’s a refined version of Peru’s most popular street food (traditional anticuchos are made with beef hearts). Here in Miami we use mahimahi for the kebabs, but swordfish, halibut, or even shark are all good choices.

To be strictly authentic, you would use a chile powder or paste called aji amarillo (literally, yellow pepper) in the glaze. If you live in a city with a large Peruv