An emblematic bite from the Peruvian Amazon: grilled suri, crisp outside and buttery within. Garlic and salt are enough to respect its flavor, while a fresh cocona, charapita chili, and Amazonian cilantro salsa cuts through the richness and completes the dish.
Dice the cocona finely, keeping its juice. Thinly chop the onion, crush and chop the charapita chili, and slice the Amazonian cilantro. Mix everything with one-quarter of the salt and let it stand while you prepare the skewers; the salsa should be juicy, tart, herbal, and distinctly spicy.
Use fresh suri intended for human consumption from a reliable food supplier. Inspect the larvae, pat them carefully dry, and season with the garlic, pepper, and remaining salt
Turn what you find into an experience you can actually bring to your kitchen.
Heat the grill thoroughly and cook the skewers over medium-high heat. Grill for 6–8 minutes, turning several times with tongs, until every larva is fully cooked, browned outside, and hot through the center, with lightly crisp skin and a still-rich interior. Serve immediately with the cocona salsa alongside. And that’s it—suri, fire, and cocona: the Amazon straight onto the plate.
