Peruvian Fish Kebabs Anticuchos De Pescado Recipes

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PERUVIAN ANTICUCHOS



Peruvian Anticuchos image

Beef heart marinated, skewered, and seared over the grill. This is a very tipical and popular Peruvian dish. People line up at the good "anticucherias" (anticucho restaurants) every evening! It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! And the delicious smell will bring over all your neighbors to check it out!

Provided by CharoPeru

Categories     Meat

Time 1h50m

Yield 30-40 skewers, 10-12 serving(s)

Number Of Ingredients 12

2 1/2 lbs of fresh beef heart, thinly sliced and cut into squares of about 2 inches long
1 cup red wine vinegar
4 tablespoons ground cumin
1 teaspoon ground pepper
1 teaspoon salt (or to taste)
5 big fresh garlic cloves
2 tablespoons of finely minced fresh parsley
2 tablespoons of finely minced fresh cilantro
4 dried chilies
1 1/2 cups oil
10 -12 ears corn on the cob, cooked (save some of the husk)
10 -12 boiled potatoes, peeled

Steps:

  • Place the pieces of heart in a glass or ceramic tray.
  • Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier. In Peru we use aji panca, but this works well too.
  • Blend the vinegar, garlic, aji panca (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste.
  • Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar.
  • In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
  • Use a charcoal grill and make sure the coals are very hot before you start.
  • Stick three or four pieces of heart in each skewer, so that the meat lays flat.
  • Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill.
  • Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water to make it flexible and then pat it dry before you use it).
  • When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.
  • This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
  • Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.
  • Hold two or three at a time to turn them over quickly.
  • At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
  • Serve three skewers in each plate, accompanied by one piece of corn and one potato. You can also cut the potatoes in half (across not length wise) and stick a piece at the end of each skewer.
  • Serve hot, right out of the grill, don't let it get cold! ENJOY! :P.
  • What takes the longest time is to slice and cut the heart in squares and stick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times.
  • You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart. Hope you like it! :).

Nutrition Facts : Calories 699.7, Fat 38.9, SaturatedFat 6, Cholesterol 140.9, Sodium 365.4, Carbohydrate 64.9, Fiber 6.9, Sugar 6.3, Protein 27.7

ANTICUCHOS (PERUVIAN BEEF KEBABS)



Anticuchos (Peruvian Beef Kebabs) image

From Cooking Light "These spicy kebabs are enjoyed day and night in Peruvian restaurants and at the pushcarts of street vendors. If you live in an area with a large Peruvian community, you may be able to buy whole or ground aji amarillo. If not, use hot paprika in its place, as we did in testing the recipe. We also tried Spanish smoked paprika, which you can find at www.tienda.com"

Provided by dicentra

Categories     Meat

Time 21m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs boneless sirloin steaks, trimmed and cut into 1/2-inch pieces
3 tablespoons red wine vinegar
2 teaspoons hot paprika
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon hot paprika
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground turmeric
3 tablespoons chopped fresh flat-leaf parsley
cooking spray

Steps:

  • To prepare the beef, combine first 7 ingredients in a large bowl; toss well.
  • Cover and chill 3 hours.
  • To prepare fiery rub, combine 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, turmeric, and parsley.
  • Prepare grill.
  • Remove beef from bowl, discarding marinade. Thread beef onto each of 6 (10-inch) skewers.
  • Press fiery rub onto beef.
  • Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once.

Nutrition Facts : Calories 299.4, Fat 17.7, SaturatedFat 7, Cholesterol 102, Sodium 848.6, Carbohydrate 1.4, Fiber 0.7, Sugar 0.1, Protein 31.9

PERUVIAN FISH KEBABS / ANTICUCHOS DE PESCADO



Peruvian Fish Kebabs / Anticuchos de Pescado image

Number Of Ingredients 17

FOR THE FISH:
1 1/2 pounds white fish, firm, such as mahimahi, swordfish, or halibut (about 1 inch thick)
1 1/2 teaspoons salt
2 red bell peppers, stemmed and seeded
FOR THE MARINADE:
6 cloves garlic, peeled
1/2 teaspoon black pepper, freshly ground
1 teaspoon cumin, ground
1/3 cup white vinegar, distilled
1/3 cup lemon juice, fresh
FOR THE GLAZE:
3 tablespoons vegetable oil
1 tablespoon aji amarillo powder or paste, ancho chile powder, or hot paprika
1/4 teaspoon turmeric, ground (optional)
2 teaspoons salt
1 teaspoon black pepper, freshly ground
lemon wedges, for serving

Steps:

  • 1. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut the fish into 1-inch cubes and toss with the salt in a medium-size bowl. Let stand for 5 minutes. Meanwhile, cut the bell peppers into 1-inch squares and set aside.2. Prepare the marinade. Combine the garlic, pepper, cumin, vinegar, and lemon juice in a blender and process until blended and smooth. Pour this mixture over the fish and toss to coat. Cover and let marinate, in the refrigerator, for 30 minutes.3. Preheat the grill to high.4. While the fish marinates, prepare the glaze. Heat the oil in a small skillet or saucepan over medium-low heat. Add the aji amarillo, turmeric (if using), salt and pepper. Gently cook the mixture, stirring with a wooden spoon, until red and fragrant, about 5 minutes. Set aside to cool (see Note).5. When ready to cook, thread the fish cubes onto the skewers, alternating with squares of bell pepper. Oil the grill grate, then arrange the skewers on the hot grate and brush with half of the glaze. Grill, turning with tongs, until the fish cubes are nicely browned on the outside and cooked through in the center, 2 to 4 minutes per side. Brush with the remaining glaze after turning. Serve immediately with lemon wedges.Serves 4Note: You can also simply mix the ingredients for the glaze in a bowl without cooking them. The result will still be very flavorful, but not quite as flavorful as it would be if you cooked them first.

Nutrition Facts : Nutritional Facts Serves

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