Amazonian suri seasoned simply with garlic and salt, fried until crisp outside and creamy within. It is served with cocona, red onion, charapita chili, and sacha cilantro, whose acidity and heat balance the larva's natural richness.
Inspect the suri larvae and discard any with abnormal odor or visible spoilage. Rinse briefly to remove plant debris or impurities, drain, and pat thoroughly dry. The surface should have no visible water before seasoning.
Mix the ground garlic with three fifths of the salt. Lightly coat the suri with the seasoning and rest for 5 minutes. Avoid heavy chili marinades: the goal is to preserve the larva's distinctive rich flavor.
Dice the cocona and mix it with finely chopped
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Heat the vegetable oil in a skillet over medium-high heat. Arrange the suri in a single layer and fry for 5 to 7 minutes, turning carefully to brown all sides. They are ready when the exterior is deeply golden and firm, no translucent areas remain, and the center is fully heated. Do not overcrowd the pan.
Transfer the suri to paper towels for 1 minute and serve immediately with the cocona relish alongside. Do not cover it. The correct contrast is a golden, lightly crisp exterior, rich center, and bright fresh cocona relish. 🌿
