📝 About This Recipe
Deep within the Peruvian Amazon, the Suri—the larvae of the palm weevil—is celebrated as a buttery, nutrient-dense delicacy harvested from the heart of Aguaje palms. These skewers are a true testament to ancestral flavors, offering a unique texture that is crispy on the outside and incredibly creamy, almost like a rich pâté, on the inside. When grilled over charcoal with traditional Amazonian spices and served with charred plantains, they provide an authentic taste of the rainforest's wild bounty.
🥗 Ingredients
Main Ingredients
- 24 pieces Suri larvae (cleaned and fresh from the Aguaje or Pijuayo palm)
- 8 pieces Bamboo skewers (soaked in water for 30 minutes to prevent burning)
- 1 tablespoon Coarse sea salt (Maras salt is preferred for authenticity)
Marinade & Seasoning
- 6 leaves Sacha Culantro (finely minced; substitute with cilantro if unavailable)
- 3 tablespoons Achiote oil (for brushing and vibrant orange color)
- 1 tablespoon Garlic paste (freshly ground)
- 1/2 teaspoon Cumin (toasted and ground)
- 1/2 teaspoon Black pepper (freshly cracked)
Traditional Sides
- 2 large Bellaco Plantains (green or semi-ripe, peeled and sliced into rounds)
- 2 pieces Cocona fruit (for the Ají de Cocona sauce)
- 4-6 pieces Charapita chili peppers (finely mashed)
- 1/2 small Red onion (finely diced)
- 2 tablespoons Lime juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by cleaning the Suri larvae gently in a bowl of cold water with a pinch of salt. Pat them dry thoroughly with paper towels to ensure they crisp up properly on the grill.
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2
In a small mixing bowl, combine the achiote oil, garlic paste, minced sacha culantro, cumin, and black pepper to create a fragrant basting oil.
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3
Prepare the skewers by threading 3 Suri larvae onto each bamboo stick, piercing them through the center of the body. Be careful not to crowd them so the heat can circulate.
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4
Light your charcoal grill. You want a medium-high heat with a light smokiness. If using a stovetop grill pan, preheat it until it begins to shimmer.
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5
While the grill heats, prepare the Ají de Cocona. Peel and finely dice the cocona fruit, then mix it with the diced red onion, mashed charapita chilies, lime juice, and a pinch of salt.
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6
Lightly brush the green plantain rounds with a bit of achiote oil and place them on the hottest part of the grill.
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7
Place the Suri skewers on the grill. You will immediately hear a sizzle as the natural fats in the larvae begin to render.
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8
Grill the Suri for about 3-4 minutes per side. Use a brush to apply the seasoned achiote oil frequently to build a deep golden-orange crust.
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9
Watch for the visual cue: the skin should become translucent, then turn opaque and slightly charred/crispy, while the body plumps up.
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10
Flip the plantains once they have dark grill marks and have softened slightly (about 5 minutes per side).
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11
Just before removing the skewers from the heat, sprinkle a final pinch of coarse sea salt over them to enhance the savory notes.
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12
Remove the skewers and plantains from the grill and let them rest for 1 minute—the interior of the Suri will be very hot and molten.
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13
Arrange the skewers on a wooden board or a large Bijao leaf for an authentic presentation, placing the grilled plantains and a bowl of Ají de Cocona alongside.
💡 Chef's Tips
Always use fresh Suri; if they are not moving when you buy them, they aren't fresh enough for the best flavor. Don't overcook them! If they burst, you've left them on the heat too long; they should be plump and intact. If you can't find Sacha Culantro, use a mix of cilantro and a tiny bit of mint to mimic the pungent jungle herb flavor. Soaking the bamboo skewers is vital; the high fat content of the Suri can cause flare-ups that would otherwise snap dry wood. For an extra layer of flavor, toss a few damp wood chips (cedar or mesquite) onto the coals right before grilling.
🍽️ Serving Suggestions
Serve with a chilled glass of Aguajina (a drink made from the Aguaje palm fruit) to complement the richness. Pair with Tacacho (mashed grilled plantain with pork cracklings) for a complete Amazonian feast. Provide plenty of Ají de Cocona on the side; the acidity of the fruit cuts through the fatty texture of the Suri perfectly. Offer a side of boiled yuca (cassava) if you prefer a starch that absorbs the flavorful oils. A cold Peruvian lager is the perfect alcoholic beverage to balance the smoky, buttery flavors.