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At La Mar Cebichería Peruana chef Gastón Aucrio makes these traditional barbecued skewers, popular at Peruvian street carts, with two sauces and fried potatoes. At home, they're great grilled (try mahi mahi, chicken, or skirt steak) and simply served with just one of Aucrio's sauces: a spicy panchita salsa.
3 tablespoons olive oil
1/2 bag rocoto peppers, washed and cut into six pieces
1/2 tomato, washed and cut into six pieces
1.75 ounces garlic
½ pound red onions, peeled and cut into six pieces
½ bunch of fresh parsley
5.25 ounces soda crackers
2 cups water
2 cups canola oil
Salt and pepper to taste
1. In a large sauté pan, heat oil tilL smoking hot. Saute rococo, tomatoes, garlic, and onions until fully cooked but developing as little color as possible. Add parsley and quickly sauté, only to wilt.
2. Let cool, and add all contents to a blender. Add water, and puree at high speed. Add soda crackers, and slowly pour in oil to emulsify. Season with salt and pepper.
4.5 ounces of mahi mahi, chicken, or skirt steak
½ red onion, peeled and cores removed, cut into 1-inch wedges
½ red bell pepper, cored, seeds and ribs removed, cut into 1-inch rectangles
Scallion stems, cut into 1.5-inch sticks
Anticuchera sauce (check Latin markets)
1. Cut the mahi mahi into three even portions, and assemble them on 10-inch metal skewers with red onions, bell pepper, scallions.
2. Heat grill or griddle to high. Brush anticucho with oil and season with salt. Place on grill and cook each side to desired temperature.
3. Brush anticucho with the Anticuchera sauce.
4. Serve alongside panchita salsa.