11 Fresh Peruvian Seafood Recipes That Carry Coastal Brightness

When I think of Peruvian cuisine, I picture the vibrant coastal seafood that brings a burst of flavor and freshness to the table. From the classic ceviche to the heartwarming chupe de camarones, these dishes share stories of the ocean’s bounty. I’m thrilled to share 11 seafood recipes that offer a unique taste of Peru’s culinary heritage. Each recipe is a celebration of coastal brightness and an invitation to explore the delicious world of Peruvian seafood. Get ready to savor every bite!

Ceviche: The Quintessential Peruvian Dish

Ceviche is more than just a dish in Peru; it’s a cultural symbol, a celebration of the sea, and a culinary masterpiece that reflects the country’s rich heritage. It consists of fresh fish marinated in citrus juices, typically lime, which “cooks” the fish through a process known as denaturation. This dish is often enhanced with a variety of ingredients such as onions, cilantro, chili peppers, and served with sides like sweet potatoes and corn.

Ceviche isn’t only invigorating but also a perfect representation of Peru’s coastal flavors, making it a must-try for seafood lovers.

The preparation of ceviche is simple yet requires the utmost attention to detail to guarantee the fish remains fresh and flavorful. The key is to use the freshest seafood available, as the quality of the fish is paramount to the dish’s success.

Whether served as an appetizer or a main course, ceviche is a delightful way to experience the vibrant flavors of Peru. Let’s explore the ingredients and steps needed to create this iconic dish that serves 4-6 people.

Ingredients:

• 1 pound of fresh white fish (such as sea bass, tilapia, or sole), diced into small cubes
• 1 cup of freshly squeezed lime juice (about 8-10 limes)
• 1 small red onion, thinly sliced
• 1-2 jalapeño or serrano chilies, finely chopped (adjust based on spice preference)
• 1/2 cup of fresh cilantro, chopped
• Salt to taste
• 1 cup of cooked sweet potato, sliced (for serving)
• 1 cup of Peruvian corn or boiled corn on the cob (for serving)
• Optional: avocado slices for garnish

Cooking Instructions:

1. Prepare the Fish: Start by cutting the fresh white fish into small, bite-sized cubes. Confirm that the fish is of the highest quality and very fresh, as this is essential for the dish. Place the diced fish in a medium-sized bowl.
2. Marinate the Fish: Pour the freshly squeezed lime juice over the fish, ensuring it’s fully submerged. The acidity of the lime juice will “cook” the fish, so stir gently to coat all pieces evenly. Cover the bowl with plastic wrap and let it sit in the refrigerator for about 15-20 minutes. The fish should turn opaque, indicating it’s properly marinated.
3. Add Vegetables: After marinating, remove the fish from the refrigerator and add the thinly sliced red onion, finely chopped chilies, and chopped cilantro. Mix gently to incorporate all the ingredients, being careful not to break the fish apart.
4. Season the Ceviche: Taste the mixture and add salt to your preference. It’s important to season well as this enhances the flavors of the ceviche. You can also add a bit more lime juice if you prefer a tangier flavor.
5. Serve the Ceviche: To serve, you can create a beautiful presentation by spooning the ceviche into individual bowls or a large serving dish. Arrange the slices of cooked sweet potatoes and corn on the side, and if desired, garnish with avocado slices.

Extra Tips: When making ceviche, always prioritize the freshness of your ingredients, especially the fish. If possible, buy the fish on the same day you plan to prepare the dish.

Additionally, feel free to experiment with different types of seafood, such as shrimp or scallops, but remember that the marinating time may vary slightly based on the type of protein used. Finally, serve ceviche immediately for the best texture and flavor, as it’s best enjoyed fresh.

Tiradito: A Unique Twist on Ceviche

Tiradito is a traditional Peruvian dish that showcases the country’s love for fresh seafood, blending bold flavors with a simple preparation method. Unlike ceviche, which is typically served with diced fish marinated in citrus juices, tiradito features thinly sliced fish bathed in a vibrant sauce made with aji amarillo, a Peruvian yellow chili pepper. This dish isn’t only visually stunning but also offers a revitalizing taste that’s perfect for warm weather or as an appetizer during festive gatherings.

The origins of tiradito can be traced back to the coastal regions of Peru, where fishing is a way of life. Over the years, this dish has evolved, incorporating regional variations and different types of fish. The simplicity of the ingredients allows the freshness of the fish to shine through, while the spicy and tangy sauce adds a unique twist that makes it a favorite among seafood lovers.

Whether you’re hosting a dinner party or simply looking to explore Peruvian cuisine, tiradito is sure to impress.

Ingredients (Serves 4-6 People)

• 1 pound of fresh white fish fillets (such as flounder or sole)
• 2 limes (juiced)
• 1 tablespoon of aji amarillo paste
• 1 small red onion (thinly sliced)
• 1 tablespoon of cilantro (chopped)
• 1 tablespoon of olive oil
• Salt to taste
• Black pepper to taste
• 1 avocado (sliced, for garnish)
• Sweet potato or corn (for serving, optional)

Cooking Instructions

1. Prepare the Fish: Begin by selecting fresh fish fillets. Rinse them under cold water and pat dry with paper towels. Using a sharp knife, slice the fish into thin, even pieces, approximately ¼ inch thick. Arrange the slices in a single layer on a serving platter, making sure they don’t overlap.
2. Make the Sauce: In a bowl, combine the lime juice, aji amarillo paste, olive oil, salt, and black pepper. Whisk together until well blended. This sauce will provide the signature flavor of tiradito, so be sure to taste and adjust the seasoning as needed.
3. Marinate the Fish: Pour the prepared sauce evenly over the sliced fish, ensuring that each piece is well coated. Allow the fish to marinate for about 10-15 minutes at room temperature. The lime juice will slightly “cook” the fish while infusing it with flavor.
4. Add Garnishes: After marinating, top the fish with the thinly sliced red onion and chopped cilantro. These garnishes add a burst of color and enhance the overall flavor profile of the dish.
5. Serve: Finally, serve the tiradito immediately, garnished with avocado slices. For an authentic touch, you can accompany the dish with sweet potato or corn on the side, providing a contrast to the bright flavors of the tiradito.

Extra Tips

When preparing tiradito, freshness is key—always use the freshest fish you can find for the best flavor and texture. If aji amarillo paste isn’t available, you can use another type of chili paste or fresh chili, but be mindful of the spice level.

Additionally, marinating the fish for too long can result in a mushy texture, so it’s best served shortly after preparation. Enjoy this delightful dish with a chilled glass of Pisco or your favorite beverage for a true Peruvian experience!

Pescado a La Chorrillana: Fish in Spicy Sauce

Pescado a La Chorrillana is a delightful Peruvian dish that showcases the rich flavors of the sea combined with the vibrant spices typical of Peruvian cuisine. This dish features tender fish fillets cooked in a spicy sauce made with tomatoes, onions, and a variety of seasonings. The result is a savory, slightly tangy sauce that perfectly complements the fish, making it a favorite among seafood lovers.

This recipe isn’t only easy to prepare but also offers a wonderful way to introduce yourself to the flavors of Peru. Whether served with rice, potatoes, or a fresh salad, Pescado a La Chorrillana is sure to impress your family and friends. With its colorful presentation and bold flavors, this dish is perfect for special occasions or a cozy family dinner.

Ingredients (Serves 4-6)

• 4-6 pieces of firm white fish fillets (such as tilapia, cod, or sole)
• 1 cup of sliced red onion
• 2 cloves of garlic, minced
• 2 medium tomatoes, diced
• 1 small bell pepper, sliced (preferably yellow or red)
• 1 teaspoon of aji amarillo paste (or substitute with chili paste)
• 1/2 cup of fish or chicken broth
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with a paper towel. Season both sides of the fish lightly with salt and pepper. This step is essential for enhancing the natural flavors of the fish before cooking.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced red onion, and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
3. Add the Peppers and Tomatoes: Incorporate the sliced bell pepper and diced tomatoes into the skillet. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices. This mixture will form the flavorful base of the sauce.
4. Incorporate the Spices: Add the aji amarillo paste to the skillet and mix well. Pour in the fish or chicken broth, stirring to combine. Let the mixture simmer for about 3-4 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
5. Cook the Fish: Gently place the seasoned fish fillets into the skillet, spooning some of the sauce over the top. Cover the skillet and let the fish cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish to maintain its tenderness.
6. Serve: Once the fish is done, carefully transfer it to a serving plate. Spoon the spicy sauce and vegetables over the fish, and garnish with freshly chopped cilantro. Serve with lime wedges on the side for an added burst of flavor.

Extra Tips

When preparing Pescado a La Chorrillana, it’s important to choose fresh fish for the best flavor and texture. If you can’t find aji amarillo paste, you can adjust the heat level by using a milder chili paste or fresh chilies according to your taste preference.

Additionally, feel free to experiment with other vegetables like zucchini or corn to add more variety to the dish. To enhance the overall experience, serve it with a side of rice to soak up the delicious sauce!

Arroz Con Mariscos: Peruvian Seafood Rice

Arroz Con Mariscos is a vibrant and flavorful Peruvian seafood rice dish that beautifully showcases the rich maritime bounty of the Pacific Ocean. This dish combines succulent seafood with aromatic spices and herbs, creating a comforting meal that’s perfect for family gatherings or special occasions. The dish is often served with a side of lime wedges and a crisp salad, making it a complete and satisfying dining experience.

The essence of Arroz Con Mariscos lies in its ability to marry the flavors of various seafood, such as shrimp, mussels, and squid, with the robust taste of rice cooked in a spiced broth. Typically, the dish features ingredients like ají amarillo, a yellow chili pepper that adds both color and a mild heat, and cilantro, which infuses a fresh, herbal note. This recipe will guide you in preparing this delectable dish for 4-6 people, allowing you to impress your guests with a taste of Peru.

Ingredients:

• 2 cups of long-grain rice
• 1 lb shrimp, peeled and deveined
• 1 lb mussels, cleaned and debearded
• 1 lb squid, cleaned and sliced into rings
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup of diced tomatoes (fresh or canned)
• 1/4 cup ají amarillo paste
• 4 cups fish or seafood broth
• 1/2 cup white wine
• 1/4 cup fresh cilantro, chopped
• 1 tsp paprika
• 1 tsp cumin
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the seafood: Rinse the shrimp, mussels, and squid under cold water. Pat them dry with a paper towel and set aside. This step guarantees that the seafood is clean and ready for cooking.
2. Sauté the aromatics: In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute. This will create a flavorful base for your dish.
3. Incorporate the vegetables: Add the diced red and yellow bell peppers to the skillet, cooking for about 5 minutes until they soften. Next, stir in the diced tomatoes and ají amarillo paste, cooking for another 3-4 minutes until everything is well combined.
4. Add the rice and spices: Stir in the rice, paprika, and cumin, allowing the rice to toast slightly for about 2 minutes. This enhances the flavor of the rice and prepares it to absorb the broth.
5. Deglaze with wine: Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate. Scrape the bottom of the pan to release any browned bits, which adds depth to the dish.
6. Add the broth: Gradually pour in the fish or seafood broth, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes, or until the rice is nearly cooked.
7. Add the seafood: After the rice has absorbed most of the liquid, gently fold in the shrimp, mussels, and squid. Cover the skillet again and cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
8. Finishing touches: Once the seafood is fully cooked, remove the skillet from heat. Stir in the chopped cilantro and season with salt and pepper to taste. Allow the dish to rest for a few minutes before serving.

Extra Tips:

To elevate your Arroz Con Mariscos, consider adding a splash of lemon juice or a sprinkle of zest just before serving for a revitalizing brightness. You can also customize the seafood according to your preference, using clams or crab in place of the squid or mussels.

For a spicier kick, include fresh sliced jalapeños or a dash of hot sauce. Don’t forget to serve the dish with lime wedges on the side, as they enhance the overall flavor with a zesty twist!

Chupe De Camarones: Shrimp Chowder

Chupe de Camarones, a traditional Peruvian shrimp chowder, is a dish that embodies the rich flavors and culinary heritage of Peru’s coastal regions. Combining fresh shrimp with a medley of ingredients like potatoes, corn, and spices, this chowder offers a delightful balance of taste and texture. The creaminess of the broth, enhanced by a touch of cheese and spices, makes it a comforting dish perfect for any occasion, whether it’s a family meal or a gathering with friends.

This recipe showcases the vibrant ingredients native to Peru, highlighting the importance of fresh produce and seafood in Peruvian cuisine. By using local staples such as aji amarillo (a yellow chili pepper) and cilantro, Chupe de Camarones becomes a unique representation of the country’s flavors. With its hearty nature and delicious ingredients, this shrimp chowder is sure to be a hit at your dining table.

Ingredients (Serves 4-6):

• 1 lb (450g) fresh shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 aji amarillo pepper, chopped (or 1 teaspoon aji amarillo paste)
• 2 medium potatoes, diced
• 1 cup corn kernels (fresh or frozen)
• 4 cups fish or seafood stock
• 1 cup evaporated milk
• 1/2 cup queso fresco or feta cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Lime wedges (for serving)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, stir in the minced garlic and chopped aji amarillo pepper. Cook for an additional 2-3 minutes until fragrant.
2. Add Potatoes and Corn: Next, add the diced potatoes and corn kernels to the pot. Stir well to combine all the ingredients. Allow the mixture to cook for about 5 minutes, letting the flavors meld together.
3. Pour in the Stock: Gradually pour in the fish or seafood stock, ensuring that all the ingredients are covered. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
4. Incorporate the Shrimp: Once the potatoes are cooked through, add the fresh shrimp to the pot. Cook for an additional 5 minutes, or until the shrimp are pink and opaque.
5. Finish with Cream and Cheese: Stir in the evaporated milk and crumbled queso fresco or feta cheese. Allow the chowder to simmer for another 2-3 minutes to mix in the flavors. Season with salt and pepper to taste.
6. Garnish and Serve: Remove the pot from heat and stir in the chopped cilantro. Serve the chowder hot with lime wedges on the side for an added burst of flavor.

Extra Tips:

For a richer flavor, consider simmering the chowder with a few bay leaves or a piece of seaweed while cooking the potatoes. If you prefer a spicier broth, increase the amount of aji amarillo or add a few dashes of hot sauce before serving.

Additionally, you can substitute the shrimp with other seafood like crab or fish, or make it vegetarian by using hearty vegetables and beans instead. Enjoy your Chupe de Camarones with crusty bread or rice for a complete meal!

Anticuchos De Pulpo: Grilled Octopus Skewers

Anticuchos de Pulpo, or grilled octopus skewers, is a delightful Peruvian dish that showcases the unique flavors of the ocean combined with traditional spices. This dish is a popular street food in Peru and is loved for its smoky, char-grilled taste and succulent texture. The octopus is marinated in a mixture of spices and vinegar, then skewered and grilled to perfection, making it a perfect appetizer or main course for seafood lovers.

To create the perfect Anticuchos de Pulpo, you’ll need to carefully prepare the octopus, guaranteeing it’s tender and flavorful. The key to great anticuchos lies in the marinade, which infuses the octopus with a rich blend of spices. Once grilled, these skewers can be served with a side of spicy sauce or a fresh salad, making for a delicious and visually appealing dish.

Ingredients (Serves 4-6)

• 2 pounds of octopus, cleaned and tenderized
• 1/4 cup of red wine vinegar
• 1/4 cup of olive oil
• 4 cloves of garlic, minced
• 2 teaspoons of smoked paprika
• 1 teaspoon of cumin
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• 1 teaspoon of cayenne pepper (optional, for heat)
• 1 tablespoon of fresh cilantro, chopped (for garnish)
• Lemon or lime wedges (for serving)
• Skewers (wooden or metal)

Cooking Instructions

1. Prepare the Octopus: Begin by tenderizing the octopus if it isn’t pre-tenderized. This can be done by boiling it in salted water for about 30-40 minutes until it becomes tender. Allow it to cool and then chop the octopus into bite-sized pieces.
2. Make the Marinade: In a large bowl, combine the red wine vinegar, olive oil, minced garlic, smoked paprika, cumin, black pepper, salt, and cayenne pepper. Mix well until all the ingredients are fully integrated.
3. Marinate the Octopus: Add the chopped octopus to the marinade, guaranteeing that every piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for a deeper flavor.
4. Prepare the Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill. If using metal skewers, you can skip this step.
5. Skewer the Octopus: Remove the octopus from the marinade and thread the pieces onto the skewers. Leave some space between each piece to guarantee even cooking.
6. Grill the Skewers: Preheat your grill to high heat. Place the skewers on the grill and cook for about 3-4 minutes on each side, or until the octopus is charred and heated through. Keep an eye on them to avoid overcooking, which can make the octopus tough.
7. Serve: Once cooked, remove the skewers from the grill and let them rest for a minute. Garnish with fresh cilantro and serve with lemon or lime wedges on the side.

Extra Tips

For best results, always use fresh octopus. If you can’t find fresh octopus, frozen octopus is a good alternative, as freezing helps to tenderize the meat.

Additionally, feel free to experiment with the spices in the marinade to suit your taste preferences; adding herbs like oregano or using chili paste can enhance the flavor profile even further.

Finally, serving the anticuchos de pulpo with a side of aji sauce or a tangy salsa will elevate your dish to a whole new level of deliciousness!

Sudado De Pescado: Fish Stew With Aji Amarillo

Sudado de pescado is a traditional Peruvian fish stew that showcases the vibrant flavors and fresh ingredients characteristic of Peruvian cuisine. This hearty dish is made with a variety of fish, typically served in a savory broth infused with aji amarillo, a Peruvian yellow chili pepper that adds a distinctive heat and rich color to the stew.

The combination of spices, vegetables, and herbs creates a comforting and aromatic experience that makes sudado de pescado a beloved dish among locals and food enthusiasts alike. In addition to the unique flavor profile brought by the aji amarillo, sudado de pescado is often accompanied by rice, making it a complete meal.

The stew can be customized with your choice of fish and vegetables, allowing for creativity in the kitchen. Whether served on a special occasion or as a comforting weeknight dinner, this dish is sure to impress your family and friends.

Ingredients (Serves 4-6)

• 1.5 lbs of firm white fish (such as tilapia, cod, or sea bass), cut into large pieces
• 2 tablespoons of aji amarillo paste
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 1 medium tomato, chopped
• 1 cup of fish stock or water
• 1 tablespoon of olive oil
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• 1 cup of cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)
• Cooked white rice (to serve on the side)

Cooking Instructions

1. Prepare the Base: In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 4-5 minutes. This step helps to build a flavorful base for the stew.
2. Add Aromatics: Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the aji amarillo paste, cumin, and paprika, stirring to combine. Cook for another 2-3 minutes to allow the spices to release their flavors.
3. Incorporate Vegetables: Add the chopped tomato to the pot and cook until it breaks down and releases its juices, about 5 minutes. This will help create a rich broth for the stew.
4. Add Liquid: Pour in the fish stock (or water) and bring the mixture to a gentle simmer. Season with salt and pepper to taste. Allow the broth to simmer for about 5 minutes to blend the flavors.
5. Cook the Fish: Gently add the pieces of fish to the pot, ensuring they’re submerged in the broth. Cover the pot and let it simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it can become tough.
6. Garnish and Serve: Once the fish is cooked, remove the pot from heat. Stir in the chopped cilantro for added freshness. Serve the sudado de pescado hot, accompanied by lime wedges and a generous scoop of cooked white rice on the side.

Extra Tips

To enhance the flavor of your sudado de pescado, consider marinating the fish pieces in lime juice, salt, and pepper for about 30 minutes before cooking. This not only infuses the fish with flavor but also helps to tenderize it.

Additionally, feel free to add other vegetables, such as bell peppers or potatoes, to the stew for added texture and nutrition. Adjust the spice level by varying the amount of aji amarillo paste to suit your taste preferences. Enjoy your culinary adventure into Peruvian cuisine!

Causa Rellena De Atún: Layered Potato and Tuna

Causa Rellena De Atún is a delightful Peruvian dish that perfectly combines the creamy texture of potatoes with the savory flavors of tuna. This dish isn’t only a feast for the eyes but also offers a burst of flavors that will impress your family and friends. Traditionally served cold, Causa Rellena De Atún makes for an ideal appetizer or light meal, especially during warm weather.

The layers of seasoned mashed potatoes and tuna salad create a visually appealing presentation that’s as delicious as it’s beautiful. The base of this dish is made from yellow Peruvian potatoes, known for their rich taste and vibrant color. The mashed potatoes are flavored with lime juice, aji amarillo (yellow chili pepper), and oil, which infuse the dish with a zesty kick.

The tuna filling typically includes mayonnaise, diced onions, and hard-boiled eggs, adding creaminess and texture that complements the smooth potato layers. This recipe isn’t only simple to prepare but also allows for variations based on your taste preferences.

Ingredients (Serves 4-6):

• 1 kg yellow potatoes
• 2 tablespoons aji amarillo paste
• 4 tablespoons lime juice
• 4 tablespoons vegetable oil
• Salt, to taste
• 2 cans (about 300g each) of tuna in oil, drained
• 1 small red onion, finely chopped
• 1/2 cup mayonnaise
• 2 hard-boiled eggs, chopped
• 1 avocado, sliced
• Black olives, for garnish
• Fresh cilantro, for garnish

Cooking Instructions:

1. Prepare the Potatoes: Begin by boiling the yellow potatoes in a large pot of salted water until they’re tender, about 20-25 minutes. Once cooked, drain them and let them cool for a few minutes. Peel the potatoes while they’re still warm to make mashing easier.
2. Mash the Potatoes: In a large bowl, mash the cooled potatoes until smooth. Add the aji amarillo paste, lime juice, vegetable oil, and salt to taste. Mix well until all the ingredients are fully incorporated and the mash is creamy. Set aside to cool.
3. Prepare the Tuna Filling: In another bowl, combine the drained tuna, finely chopped red onion, mayonnaise, and chopped hard-boiled eggs. Mix gently until well combined. Taste and adjust seasoning with salt if needed.
4. Assemble the Causa: In a rectangular or round mold, spread half of the potato mixture evenly at the bottom. Press down firmly to create an even layer. Next, add the tuna filling on top and spread it evenly. Finally, add the remaining potato mixture on top of the tuna layer, smoothing it out to create an even surface.
5. Chill and Serve: Cover the assembled causa with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the dish to set. Before serving, carefully remove the mold and garnish with slices of avocado, black olives, and fresh cilantro.

Extra Tips: When preparing Causa Rellena De Atún, feel free to customize the filling according to your preferences. You can add ingredients like diced bell peppers or corn for extra texture and flavor.

Also, using fresh lime juice is key to achieving the best taste, so avoid bottled juice if possible. This dish can be made a day in advance, making it perfect for gatherings or meal prepping for the week. Enjoy your delicious causa!

Langostinos a La Parrilla: Grilled Prawns

Langostinos a La Parrilla, or grilled prawns, is a delightful dish that showcases the essence of Peruvian cuisine. This recipe offers a perfect balance of flavors, combining the sweetness of prawns with zesty marinades. Grilling the prawns enhances their natural taste, creating a smoky depth that’s both appealing and mouth-watering.

Traditionally served with a side of fresh salad or aji sauce, this dish is ideal for summer barbecues or any festive gathering.

The preparation of grilled prawns is relatively simple and quick, making it an excellent choice for both novice cooks and seasoned chefs alike. The key to achieving the best results lies in the marination process, which infuses the prawns with robust flavors. By using fresh ingredients and grilling them to perfection, you can experience a taste of Peru right in your own kitchen.

Ingredients (Serves 4-6):

• 1.5 lbs langostinos (prawns), peeled and deveined
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• Juice of 2 limes
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the olive oil, minced garlic, paprika, cumin, black pepper, salt, and lime juice. Mix well until all ingredients are fully incorporated, creating a fragrant marinade.
2. Marinate the Langostinos: Add the peeled and deveined langostinos to the marinade. Toss them gently to guarantee each prawn is coated evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. This step is essential as it allows the flavors to penetrate the prawns.
3. Preheat the Grill: While the prawns are marinating, preheat your grill to medium-high heat. If using a charcoal grill, confirm the coals are glowing and covered with ash. If using a gas grill, allow it to heat up for about 10-15 minutes.
4. Grill the Langostinos: Once the grill is hot, place the marinated langostinos directly on the grill grates. Grill them for about 2-3 minutes on each side, or until they turn pink and opaque. Be cautious not to overcook them, as they can become rubbery.
5. Serve: Remove the grilled langostinos from the grill and transfer them to a serving platter. Garnish with chopped cilantro and serve with lemon wedges on the side for an extra burst of flavor.

Extra Tips:

For an enhanced flavor profile, consider adding a teaspoon of chili powder or a splash of hot sauce to the marinade for a spicy kick.

Additionally, grilling the prawns on skewers can make handling them easier and also adds to their presentation on the platter. If you’re cooking for a larger crowd, you can easily double the recipe and prepare it in batches, guaranteeing everyone enjoys this delicious taste of Peru!

Sopa De Mariscos: Hearty Seafood Soup

Sopa de Mariscos, a traditional Peruvian seafood soup, is a delightful and hearty dish that captures the essence of coastal cuisine. This rich and flavorful soup is a celebration of the ocean’s bounty, featuring an assortment of fresh seafood, aromatic herbs, and spices. Perfect for a cozy dinner or a special occasion, this dish isn’t only delicious but also showcases the vibrant culinary culture of Peru.

The beauty of Sopa de Mariscos lies in its versatility; you can use different types of seafood based on availability and your personal preferences. This recipe includes a mix of fish, shrimp, and calamari, simmered in a savory broth infused with tomatoes, onions, and garlic. Serve it with a side of crusty bread or over a bed of rice to soak up the delicious broth. Enjoy the warmth and comfort of this exquisite seafood soup that’s sure to impress your family and friends.

Ingredients (Serves 4-6)

• 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) calamari, cleaned and sliced into rings
• 1 lb (450g) firm white fish (e.g., tilapia or cod), cut into chunks
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 4 cups fish stock (or water)
• 1 cup dry white wine
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro (plus more for garnish)
• 2 tbsp olive oil
• Salt to taste
• Juice of 1 lime
• Optional: Chili flakes for heat

Cooking Instructions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and continue cooking for another minute until fragrant.
2. Add Vegetables: Stir in the chopped tomatoes and cook for about 3-4 minutes, allowing them to soften and release their juices. This will form the base of your soup.
3. Incorporate Spices: Add the paprika, cumin, and black pepper to the pot. Stir well to coat the vegetables with the spices and cook for an additional minute to enhance their flavors.
4. Pour in Liquids: Carefully add the fish stock (or water) and white wine to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes. This will allow the flavors to meld together.
5. Add Seafood: Gently add the shrimp, calamari, and fish chunks to the pot. Simmer for another 5-7 minutes, or until the seafood is cooked through and tender. Be careful not to overcook the seafood, as it can become rubbery.
6. Season and Serve: Taste the soup and add salt as needed. Stir in the chopped cilantro and lime juice just before serving. Ladle the soup into bowls, garnishing with additional cilantro and chili flakes if desired.

Extra Tips

When making Sopa de Mariscos, it’s important to use the freshest seafood possible for the best flavor. If you can, visit a local fish market to find a variety of fresh options.

Additionally, feel free to customize the soup by adding other seafood such as mussels or clams. For an extra depth of flavor, you can also add a splash of fish sauce or a bit of coconut milk.

Serve the soup hot and enjoy the delightful combination of flavors and textures!

Ceviche De Conchas Negras: Black Shell Ceviche

Ceviche de Conchas Negras, or Black Shell Ceviche, is a delightful Peruvian dish that showcases the unique flavors of black clams, known as “conchas negras.” This dish isn’t only a staple along the Peruvian coast but also a celebration of the fresh, vibrant ingredients that the sea offers.

The preparation is simple yet requires a careful balance of flavors, making it a favorite among seafood lovers. Typically served chilled, this ceviche is perfect as an appetizer or a light meal, offering a revitalizing taste that transports you straight to the beaches of Peru.

The key to an exceptional Ceviche de Conchas Negras lies in the quality of the seafood and the marinade. The black clams are marinated in freshly squeezed lime juice, which not only enhances their natural flavors but also “cooks” the seafood, giving it a firm yet tender texture.

Combined with aromatic ingredients such as red onion, cilantro, and chili, this dish is a colorful and flavorful representation of Peruvian coastal cuisine that’s sure to impress family and friends.

Ingredients (Serving Size: 4-6 People)

• 1 pound black clams (conchas negras), cleaned and shucked
• 1 cup freshly squeezed lime juice
• 1 small red onion, thinly sliced
• 1-2 fresh chili peppers (such as aji amarillo or jalapeño), finely chopped
• 1/2 cup fresh cilantro, chopped
• Salt to taste
• Freshly cracked black pepper to taste
• Optional: avocado slices and corn on the side for serving

Cooking Instructions

1. Prepare the Clams: Begin by cleaning the black clams thoroughly under cold running water. Use a brush to scrub the shells to remove any grit or sand. Once cleaned, shuck the clams and place the meat in a bowl, discarding the shells.
2. Marinate the Clams: In a separate bowl, combine the cleaned clam meat with the freshly squeezed lime juice. Make sure the clams are fully submerged in the juice. Cover the bowl and let it marinate in the refrigerator for about 15-20 minutes. This allows the lime juice to “cook” the clams while infusing them with flavor.
3. Add Vegetables and Seasoning: After marinating, remove the bowl from the refrigerator. Add the thinly sliced red onion, chopped chili peppers, and fresh cilantro to the clam mixture. Season with salt and freshly cracked black pepper to taste. Gently toss all the ingredients together until well combined.
4. Taste and Adjust: Before serving, taste the ceviche and adjust the seasoning if needed. You can add more lime juice or salt according to your preference. The flavors should be bright and invigorating, with a perfect balance of acidity from the lime.
5. Serve: To serve, spoon the ceviche into small bowls or on a platter. If desired, garnish with avocado slices and serve alongside corn for a complete experience. Enjoy your Ceviche de Conchas Negras cold!

Extra Tips

For the best flavor and texture, make sure to use the freshest black clams you can find. If you’re unable to find black clams, you can substitute them with other types of clams or even shrimp.

Additionally, let the ceviche rest for a few minutes after mixing in the vegetables to allow the flavors to meld further. Remember, ceviche is best enjoyed fresh, so aim to serve it soon after preparation for the ultimate taste experience!