Peruvian coastal fish skewers with onion and bell pepper, seasoned with ají amarillo, lime, garlic, and cilantro. A very hot griddle creates browned edges while keeping the center juicy. Fresh, light, and direct, with the fish firmly in the spotlight.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the white fish into roughly 3 cm cubes and pat them very dry. Cut the red bell pepper into similar squares and the red onion into thick wedges that can be skewered without falling apart. Finely chop the ají amarillo, garlic, and cilantro.
Mix the ají amarillo, garlic, 62.5% of the lime juice, 70% of the cilantro, 70% of the olive oil, all the pepper, and all the salt. Add the fish, pepper, and onion and gently toss until coated. Refrigerate for only 10 minutes: the goal is seasoning, not beginning to ceviche the fish.
Assemble 8 skewers, alternating fish, pepper, and onion. Leave a few millimeters between pieces so heat can reach the sides, and avoid packing them tightly: an overcrowded skewer steams exactly where we want browning.
Heat the griddle over medium-high heat until very hot and brush it with the remaining 30% of the olive oil. Add the skewers without crowding and cook for 6–8 minutes total, turning to brown several sides. Remove when the fish is opaque, firm yet juicy, with browned marks, and the center of a thick piece reaches at least 63°C.
Remove the skewers from the griddle and immediately finish with the remaining 37.5% of the lime juice and 30% of the cilantro. Serve 2 skewers per person while the fish is still hot and juicy. Hot griddle, short cooking: fish does not need an hour-long meeting to get the message.
