Cut the fish into pieces of 3 cm (1.18 inches) per side.
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| Ingredients to make fish anticuchos: |
| 1 lb of clean fish 6 cloves of garlic 1 tablespoon of paprika 1 tablespoon of salt ¼ cup of white vinegar juice of a lemon ½ cup of vegetable oil ½ teaspoon of pepper ¼ teaspoon of cumin sticks To skewer anticuchos (bamboo skewers) 3 cooked potatoes to decorate 2 choclos cooked in slices of 3 cm to decorate 5 lettuce sheets to decorate salsa :: 1 tablespoon of fresh yellow chili liquefied ½ teaspoon of salt 1 tablespoon of vegetable oil pepper to taste |
Ingredients to make fish anticuchos:
2. Mix all the remaining ingredients.
3. Macerar the fish 1/2 hour in this preparation.
4. Skewer the pieces of fish in groups of 3 for each stick.
5. Fry on hot grill turning andpeting oil with a brush until they are cooked.
6. Serve on a dish or source.
7. decorate with lettuce, slices of potatoes and cooked choclos.
8. Take the sauce on top.
9. Salsa:
10. In pan put the oil, yellow pepper, salt and pepper.
11. Freir for approximately 5 minutes.
12. Serve on fish.
13. For this recipe a white fish of firm meat should be used.
14. La Corvina or other similar fish, being very delicate, can get rid of the turns given to the anti-cooking.
15. This is solved by putting a flat paper on the grill when cooking them to achieve a Creole anticucho or on a solid plate that makes them skewers.
16. paprika: Peruvian spicy, which is dried and sprayed.
17. It is the dust that is required for this recipe.
18. Choclo: It is green corn, which in Peru has spectacularly large and delicious grains.
