MAIN INGREDIENTS
Anticucho is a meat dish consisting of small pieces of skewered and grilled meat, the most popular of them made with beef heart, called anticuchos de corazón. Incan in origin, the dish quickly gained popularity throughout South and Central America.
The first written recipe dates back to the 16th century, referring to a meal of marinated llama meat cooked directly over a fire. When the conquistadors encountered the dish, they modified it to make it their own, replacing the llama meat with beef, which was skewered on sugar cane stalks.
VARIATIONS OF Anticuchos
MOST ICONIC Anticuchos
MAIN INGREDIENTS
Anticucho de suri is a traditional dish originating from the Peruvian jungles. These skewers are usually made with beef heart and they're sold on the streets, but this type of anticucho is unique because its key ingredient is suri, or South American palm weevil larvae.
The suri is extracted from the palmetto or aguaje trees, washed, seasoned with salt and garlic, marinated for about 20 minutes, and then threaded on skewers and fried or grilled. Once prepared, anticuchos de suri are typically accompanied by cooked or fried plantains on the side.
MOST ICONIC Anticuchos de suri
MAIN INGREDIENTS
Ceviche is the national dish of Peru consisting of slices of raw fish or shellfish that is spiced with salt, onions, and chili peppers, then marinated in lime juice. Due to the acidity of lime juice, the texture of the fish changes, as does its color – from pink to white.
The acidic marinade, also known as leche de tigre (lit. tiger's milk) "cooks" the meat without any heat involved in the process. For ceviche, fresh fish is an imperative, as fish and shellfish that are not fresh can cause food poisoning. Peruvians are used to fresh ingredients, so the fish will sometimes be prepared for ceviche less than an hour after being caught.