Sea Bass with Criollo Anticucho Dressing
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  • 150 g Sea Bass
  • Salt
  • 45 g Peruvian Ají Panca Paste
  • 10 ml White Wine Vinegar
  • 15 ml Soy Sauce
  • 7 ml Worcestershire Sauce
  • 10 g Mustard
  • 10 g Cilantro
  • 4 g Oregano
  • 20 ml Extra Virgin Olive Oil


Preparation: 1 hour

  1. For the dressing: In a pan, lightly toast the garlic with olive oil, transfer to a mortar, and with a pinch of salt, start crushing. Add Peruvian ají panca paste, white wine vinegar, soy sauce, Worcestershire sauce, mustard, oregano, and finely chopped cilantro to the mortar. Mix all the ingredients until obtaining a homogeneous sauce.


  1. Clean the Sea Bass: Remove scales, innards, separate the boneless fillets, and cut them into 4x4cm cubes.


  1. In a bowl, add the Sea Bass and the dressing. Mix all the ingredients, cover with plastic wrap, and let marinate for 8 hours in the refrigerator.


  1. Once marinated, insert the fish onto metal skewers with a 1 cm separation, leaving the top of the skewer free.


  1. Place the skewer over the coals without the fish touching the grill. Rotate the skewer slowly and brush with the remaining dressing.


  1. After 3 minutes, remove the skewer from the coals and place it on a board accompanied by cilantro leaves.