Recipe

Grilled Peruvian Fish Skewers

Andean Delight: Grilled Peruvian Fish Skewers with Aji Amarillo Marinade

4.7 out of 5

Indulge in the vibrant flavors of Peruvian cuisine with these Grilled Peruvian Fish Skewers. Marinated in a zesty Aji Amarillo sauce, the succulent fish is grilled to perfection, resulting in a dish that showcases the unique and bold flavors of Peru.

Seafood› Fish Dish› Anticucho de pescado

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Preparation time

20 minutes

Cooking time

8 minutes

Total time

28 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Gluten-free, Dairy-free, Low-carb, Paleo

Allergens

Fish

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Soy-free

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.
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.
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.
Preheat the grill to medium-high heat.
4.
Thread the marinated fish cubes onto the soaked bamboo skewers.
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.
Remove the skewers from the grill and let them rest for a few minutes before serving.
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.