Alaska Wild Red Salmon Anticucho Skewers
Ingredients
For the skewers
- 480 g Alaska wild red salmon cleaned, skinless and boneless
- 120 g anticucho sauce
- 25 ml sunflower oil
- 4 g salt or to taste
- 8 × 15 cm skewers
For the anticucho sauce
- 120 g ají panca paste
- 15 g peeled garlic
- 40 ml white wine vinegar
- 2 g ground cumin
- 1 g dried oregano
- 4 g salt or to taste
- 0.5 g white pepper
- 80 ml sunflower oil
Instructions
- Cut the Alaska wild red salmon into evenly sized cubes suitable for skewering.
- Lightly marinate with the anticucho sauce for about 30 minutes—just long enough to absorb the flavors without allowing the acidity to significantly alter the texture of the fish.
- Thread the salmon cubes onto the 15 cm skewers.
- Cook over charcoal, on a flat-top grill, or in a Josper oven over high heat, searing the outside while keeping the inside moist and juicy.
- Brush with a little more anticucho sauce during cooking or just before serving.
Anticucho sauce
- Blend the ají panca paste with the garlic, white wine vinegar, cumin, oregano, salt, and white pepper.
- Gradually add the sunflower oil while blending until the sauce is thick and smooth.
- Adjust the seasoning, balancing the salt and acidity to taste.
Finishing
- Serve hot or warm, with a glossy finish from the anticucho sauce.
Quantities are calculated for 4 appetizer-sized servings.If using a highly concentrated ají panca paste, adjust the vinegar and salt at the end.Avoid extended marinating times to preserve the delicate texture of the Alaska wild red salmon.