Anticuchos de Pescado is a delightful seafood adaptation of the traditional Peruvian anticuchos, featuring succulent cubes of white fish marinated in a flavorful ají panca sauce and grilled to perfection on skewers.

While the original anticuchos were made with beef heart by African slaves during colonial times, this seafood version emerged in coastal regions of Peru as a lighter and more accessible alternative, showcasing the country's abundant marine resources.

The dish's signature flavor comes from its marinade, which combines ají panca (a mild, smoky Peruvian red pepper), garlic, cumin, oregano, and lime juice. The fish is marinated for at least 30 minutes to absorb these vibrant flavors before being threaded onto skewers and grilled until just cooked through, maintaining its moisture and tenderness.

Creative variations include adding vegetables like bell peppers, onions, or cherry tomatoes between the fish pieces, or experimenting with different types of firm white fish such as corvina, mahi-mahi, or sea bass. Some chefs even incorporate a touch of pisco or white wine into the marinade for added complexity.

In Peru, Anticuchos de Pescado is commonly served as a starter or light main course at seafood restaurants and beachside eateries. It's often accompanied by boiled corn (choclo), roasted potatoes, or a fresh salad. The dish is particularly popular during the summer months and at outdoor barbecues.

From a nutritional standpoint, this dish is a healthy choice, being high in lean protein and low in saturated fat. The fish provides essential omega-3 fatty acids, while the ají panca offers antioxidant properties. It's naturally gluten-free and dairy-free, making it suitable for many dietary restrictions. However, those with seafood allergies should obviously avoid this dish, and it's worth noting that the spice level can be adjusted according to preference.