Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of firm white fish fillets into uniform 2-inch cubes.

2. 2

   In a medium bowl, whisk together 45 grams of white miso paste, 30 grams of aji amarillo paste, 60 milliliters of fresh lime juice, 2 minced cloves of garlic, 15 milliliters of olive oil, and 5 grams of ground cumin, then season with a pinch of salt and freshly ground black pepper.

3. 3

   Add the fish cubes to the marinade, ensuring they are thoroughly coated, then cover the bowl and refrigerate for a minimum of 2 hours for optimal flavor absorption.

4. 4

   While the fish marinates, prepare the corn salad by combining 2 cups of cooked Peruvian corn kernels, half of a thinly sliced red onion, and 1/4 cup of chopped fresh cilantro in a separate bowl, then dress with 30 milliliters of fresh lime juice and an additional 15 milliliters of olive oil, and season with salt and pepper to taste.

5. 5

   Carefully thread the marinated fish cubes onto pre-soaked wooden skewers, arranging approximately 3 to 4 cubes per skewer.

6. 6

   Preheat a grill to medium-high heat and brush the grates lightly with oil to prevent sticking.

7. 7

   Grill the fish anticuchos for 3 to 4 minutes on each side, or until the fish is opaque, cooked through, and exhibits desirable grill marks.

8. 8

   Serve the hot Miso Aji Amarillo Grilled Fish Anticuchos immediately, accompanied by the vibrant Peruvian corn salad.