Grilled Peruvian Fish Skewers

Ingredients

• 500g (1.1 lb) firm white fish fillets, cut into 1-inch cubes 500g (1.1 lb) firm white fish fillets, cut into 1-inch cubes
• 3 tablespoons Aji Amarillo paste 3 tablespoons Aji Amarillo paste
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• Juice of 2 limes Juice of 2 limes
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 35g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the Aji Amarillo paste, minced garlic, lime juice, cumin, paprika, vegetable oil, salt, and pepper. Mix well to form a marinade.
2. 2.
   Add the fish cubes to the marinade and toss gently to coat each piece. Allow the fish to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated fish cubes onto the soaked bamboo skewers.
5. 5.
   Place the skewers on the preheated grill and cook for 3-4 minutes per side, or until the fish is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Grilled Peruvian Fish Skewers hot with a side of Aji Amarillo sauce for dipping.

Treat your ingredients with care...

• Aji Amarillo paste — If you can't find Aji Amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for heat. Blend them together until smooth.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning during grilling.
• If using wooden skewers, make sure to soak them for at least 30 minutes to prevent splintering.
• Serve the skewers with a squeeze of fresh lime juice for an extra burst of citrus flavor.
• If you prefer a milder spice level, reduce the amount of Aji Amarillo paste.
• Experiment with different types of firm white fish, such as halibut or snapper, for variation in flavor and texture.

Serving advice

Serve the Grilled Peruvian Fish Skewers as an appetizer or main course. Garnish with fresh cilantro and serve with a side of Aji Amarillo sauce for dipping. Accompany the dish with steamed quinoa or Peruvian-style roasted potatoes for a complete meal.

Presentation advice

Arrange the skewers on a platter, placing them diagonally for an appealing visual effect. Sprinkle some chopped cilantro over the skewers for a pop of color. Serve with a wedge of lime on the side to add a touch of freshness.