Ceviche Anticuchero Recipe

Prepare fish and aromatics

Place the diced fish in a glass or nonreactive bowl. Sprinkle with kosher salt and black pepper and gently toss to coat. Add the thinly sliced red onion (rinsed briefly under cold water and drained) to the bowl.

Make citrus marinade

In a separate bowl combine the fresh lime juice and lemon juice with the aji amarillo paste, grated ginger, minced garlic, and half of the chopped cilantro. Whisk until the aji amarillo is fully incorporated and the mixture is homogenous.

Marinate fish

Pour the citrus-aji mixture over the fish and onions, making sure the juice covers the fish. Refrigerate and allow the fish to 'cook' in the citrus for 12–18 minutes depending on preferred doneness (12 minutes for very tender, 18 for firmer). Stir gently once halfway through to ensure even curing.

Finish ceviche

When cured, taste and adjust seasoning with additional salt or a small squeeze of lime if needed. Fold in the remaining chopped cilantro. Keep chilled until plating.

Marinate beef

In a bowl combine aji panca paste, soy sauce, red wine vinegar, ground cumin, paprika, minced garlic, vegetable oil, salt, and black pepper. Stir into a smooth paste. Add the cubed beef and toss to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.

Prepare skewers

If using wooden skewers, make sure they have soaked for at least 30 minutes to prevent burning. Thread the marinated beef onto skewers, leaving small gaps for even cooking.

Cook anticuchos

Preheat a grill or grill pan to medium-high. Brush grates or pan lightly with oil. Grill skewers 2–3 minutes per side for medium-rare to medium (time will vary with cube size), rotating to get good char and even cooking. Baste once with any leftover marinade during the last minute, but discard excess marinade used with raw meat.

Rest and slice

Remove skewers from heat and let rest 3–5 minutes. Slide beef off skewers or leave as is for presentation. Cut larger pieces in half if desired for easier eating alongside the ceviche.

Prepare sides

If sweet potato is not cooked, peel (optional), cut into rounds and boil until tender, about 12–15 minutes, then drain. Cook corn kernels until tender and warm. If using, crisp roasted corn nuts in a small dry skillet for 1–2 minutes.

Assemble plate

Spoon a generous portion of the cured ceviche onto chilled plates or a shared board. Arrange the anticucho skewers or sliced beef next to the ceviche. Place slices of sweet potato and a small mound of corn alongside. Scatter fried cancha or roasted corn nuts and microgreens/cilantro over the dish.

Finish and serve

If you have a lima or cancha sauce, drizzle lightly over the anticucho or around the ceviche for extra flavor. Serve immediately while anticuchos are warm and ceviche is chilled. Suggestion: provide extra lime wedges and hot sauce at the table.