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Anticuchos de Pescado con Salsa de Ají Panca (Peruvian-Style Fish Skewers with Ají Panca Sauce)

12 oz. firm-flesh fish, preferably swordfish or corvina, cut into 1½-inch cubes (or large peeled and deveined shrimp)

2 cloves garlic, minced

1 pinch of cumin

1 tbsp. red-wine vinegar

1 tsp. vegetable oil

Salt and freshly ground pepper, to taste

Ají panca sauce

1 tbsp. vegetable oil

¼ white onion, chopped

1 tbsp. minced garlic

1 tbsp. ají panca paste* (or 1/3 of any chile pepper, such as chipotle)

1 cup fish stock

Salt and freshly ground pepper, to taste

In bowl, add fish cubes and mix with garlic, cumin, vinegar, oil, salt and pepper. Thread 1–2 cubes of fish onto small skewers or toothpicks. On grill or cast-iron skillet, cook fish over medium-high heat for about 2–4 minutes on each side, until lightly browned and cooked through.

To make sauce, warm oil in skillet over medium heat. Add onion and garlic, and cook about 3–5 minutes until soft and golden. Add ají panca paste and stir for a few minutes. Add fish stock and bring to boil. Season sauce with salt and pepper and purée in blender until smooth. To serve, arrange skewers on large plate with sauce in small dish in center. Makes 10–12 servings.

*Chef’s note: Ají Panca is a mild Peruvian chile that can be bought whole, dried or as a paste, and is available at specialty Latin markets and online (try amigofoods.com).