Crispy Peruvian seafood platter with fried fish, shrimp, calamari, and mussels, served with golden yuca, tangy salsa criolla, and fresh lime wedges. A generous, lively feast straight from Peru's coastal cevicherías.
Ingredients
- 500 g thick cod fillets
- 250 g raw peeled and deveined shrimp
- 250 g calamari rings
- 200 g cooked shelled mussels
- 600 g frozen yuca or peeled fresh cassava
- 2 pieces red onion
- 5 pieces limes
- 2 tsp fresh ají amarillo peppers or ají amarillo paste
- 0.5 bunches fresh cilantro
- 2 cloves garlic
- 160 g all-purpose flour
- 80 g cornstarch
- 1 tsp ground cumin
- 1 tsp sweet paprika
- to taste fine sea salt
- to taste ground black pepper
- 1.5 l neutral oil for frying
- 80 g toasted cancha corn
- 1 piece Peruvian salsa criolla
Method
- Prepare the salsa criolla first: thinly slice the red onion, toss with lime juice, ají amarillo, cilantro, salt, and pepper, then let rest until tender, glossy, and aromatic.
- Cook the yuca in gently boiling salted water until fork-tender at the center but still holding its shape, then drain thoroughly and discard the fibrous central root if visible.
- Thoroughly pat the fish, shrimp, calamari rings, and mussels dry with paper towels; the surface must be matte and dry to ensure a crisp crust.
- Season the seafood with grated garlic, lime juice, ground cumin, sweet paprika, salt, and pepper, toss gently to coat, and let marinate briefly just until fragrant with garlic and citrus.
- Whisk together the all-purpose flour and cornstarch in a shallow dish, then dredge the seafood pieces one by one, shaking off any excess to leave a light, even coating.
- Heat the frying oil in a deep pot until a pinch of flour sizzles immediately on contact, then fry the boiled yuca until crisp and golden on the outside and tender within.
- Fry the seafood in small batches without crowding the pan until golden and crisp; remove each batch as soon as the coating is crisp and the seafood remains tender.
- Drain on a wire rack or paper towels, season immediately with salt while hot, and arrange the fried yuca and seafood in a generous mound on a warm serving platter.
- Top with salsa criolla, scatter the toasted cancha corn around the platter, and serve immediately with fresh lime wedges for squeezing.
Nutrition
Per serving
- Energy
- 743.2 kcal
- Protein
- 37.7 g
- Carbohydrate
- 82.47 g
- Fat
- 29.67 g
- Fibre
- 5.29 g
- Calcium
- 83.5 mg
- Iron
- 2.56 mg
- Magnesium
- 48.48 mg
