Peruvian picante de mariscos is a creamy, spicy seafood stew made by sautéing shrimp, squid, octopus, limpets, and sea snails, then combining them with a sofrito of onion, garlic, ají amarillo, ají panca paste, and rocoto, deglazing with white wine, and finishing with fish stock, scallops, cream, cilantro, and parmesan. It takes 45 minutes of preparation plus 40 minutes of cooking and serves 6 people.
It is a renowned dish of southern Peru, especially Tacna and Arequipa, where abundant seafood met European techniques like cream and wine.
How to Make Peruvian Picante de Mariscos?
This dish combines the freshness of the sea with the ever-present heat of Peruvian cooking, using a variety of seafood and native chilies. The seafood is sautéed, the chili sofrito is built separately, and both are finished together in a creamy sauce.
Nutritional Information
Each serving of picante de mariscos contains approximately 380 kcal, 22 g of protein, 24 g of fat, 12 g of carbohydrates, 2 g of fiber, 3 g of sugars, and 320 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Peruvian Picante de Mariscos Recipe
Preparation: 45 minutes
Cooking: 40 minutes
Servings: 6 people
Ingredients
- 200 g (7 oz) of shrimp
- 150 g (5 oz) of squid rings
- 150 ml (2/3 cup) of heavy cream
- 100 g (3.5 oz) of cooked limpets
- 100 g (3.5 oz) of sliced octopus
- 100 ml (1/3 cup + 1 tablespoon) of white wine
- 80 ml (1/3 cup) of fish stock
- 70 g (2.5 oz) of sea snails
- 4 scallops (conchas de abanico)
- 2 slices of rocoto, chopped
- 1 teaspoon of ají amarillo paste
- 1 teaspoon of ají panca paste
- 1 tablespoon of ground garlic
- 1 large onion, diced
- Oil
- Grated parmesan cheese
- Chopped cilantro to taste
- Fine salt
- Black pepper
Instructions
- Clean and rinse the seafood in a bowl, removing any grit. Set aside. In a large skillet, heat a splash of oil over medium heat and add the shrimp, limpets, squid, octopus, and sea snails.
- Sauté, stirring with a wooden spoon, for 5 minutes. In a second skillet, heat a little oil over medium heat, add the onion, and cook for a minute, then add the garlic, chili pastes, and rocoto, mix, and season with salt and pepper.
- Add the seafood to the sofrito and sauté for a few more minutes, then pour in the white wine and let the alcohol evaporate. Add the scallops, fish stock, cream, and cilantro, taste, and adjust the seasoning.
- Simmer over low heat until the sauce is creamy. Serve hot, sprinkled and stirred with parmesan, with boiled potatoes or white rice.
Additional Tips
Keep the seafood tender
Use precooked octopus and limpets, and add shrimp and scallops near the end, since they need only a couple of minutes.
Cook the onion slowly
Cooking the onion over very low heat until almost caramelized removes the raw taste of the chili and balances the heat of the rocoto.
Control the heat
Remove the veins and seeds from the rocoto, or reduce the ají panca, for a milder dish.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Mixed fresh seafood | Frozen seafood mix, thawed and dried | 1:1 | Quicker |
| Scallops | Mussels | 1:1 | Stronger sea flavor |
| Rocoto | Jalapeño | 1:1 | Milder |
| Heavy cream | Evaporated milk | 1:1 | Lighter |
Frequently Asked Questions (FAQs)
1. How spicy is it?
It depends on the rocoto and the chili paste. For a milder dish, remove the veins and seeds from the rocoto or use less ají panca paste.
2. Can I use frozen seafood?
Yes, but thaw it completely and pat it dry, or it will stew instead of browning.
3. Is the parmesan necessary?
It adds saltiness and helps the sauce emulsify with the cream, giving it a velvety texture.
4. What is concha de abanico?
It is the Peruvian name for scallops, whose coral adds color and an intense sea flavor.
What Is Picante de Mariscos?
Picante de mariscos is a Peruvian spicy seafood stew from Tacna and Arequipa, made with mixed shellfish in a creamy sauce of native chilies, wine, and cheese.
Benefits of Seafood
Seafood is rich in protein and omega 3 fatty acids, along with minerals and vitamins that support the immune system and bone health.
Did You Know?
Arequipa is famous in Peru for its picanterías, traditional restaurants serving spicy stews and dishes made with local chilies such as rocoto.
