Dish

Anticucho de suri

Suri Kebab

Anticucho de suri is made by marinating the suri in a mixture of vinegar, garlic, and spices, and then grilling it over an open flame. The suri has a chewy texture and a slightly earthy flavor. This dish is high in protein and low in fat, making it a healthy snack option. However, it may not be suitable for those with shellfish allergies as it contains chitin, a substance found in the exoskeletons of insects.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Insect Dish

Origins and history

Anticucho de suri has been a traditional dish in Peru for centuries. It is believed to have originated with the indigenous tribes of the Amazon rainforest who used the suri as a source of protein. Today, it is enjoyed by people of all ages and is often sold by street vendors throughout Peru.

Dietary considerations

Gluten-free, shellfish-free

Variations

Anticucho de suri can be made with different seasonings, such as cumin or paprika, to give it a unique flavor. Some variations also include other insects, such as grasshoppers or beetles.

Presentation and garnishing

Anticucho de suri is typically served on a skewer or in a small dish. It is often garnished with chopped parsley or diced onions.

Tips & Tricks

To make anticucho de suri, it is important to use fresh suri that has been properly cleaned and prepared. It is also important to marinate the suri for several hours to ensure that it absorbs the seasoning properly.