Today I am sharing my recipe of Seco de Mariscos
“Seco de Res” is one of my favorite Peruvian dishes, but today we are making a “Seco de Mariscos”, this time we are switching the beef for some seafood and adding other ingredients to make this “Seco de Mariscos” a super creamy stew with a touch of heat, it is going to be served with Yucca (cassaba) and some Sarza Criolla
Seco de Mariscos is a great dish if you want to make a quick stew that is full of flavor and textures, give this dish a try you will not regret!
Tips & Tricks to get this recipe right:
– Make sure the seafood is not frozen, and pat dry them before seasoning them.
– Do not overcook the seafood!
– Blanch Spinach in order to get a more intense green in the stew.
If you are a fan of seafood, you will love this Seco de Mariscos.
Seco de Mariscos is a simple and quick stew that is full of flavors and textures!
Making sure that the ingredients are cooked properly is a crucial step to get this dish right
This is a great way to eat some seafood, the texture and flavors go great with the Seco stew.
The rich aroma and color of this dish makes it one of the most rewarding dishes to prepare, try this Seco de Mariscos, a dish that is full of flavor and textures.
Crema Volteada is a Peruvian egg flan made with evaporated milk, sweetened condensed milk, eggs, and vanilla, baked in a caramel lined mold in a water bath and unmolded to serve. Silky, smooth, and one of Lima’s most beloved everyday desserts.
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
A Peruvian-style Swiss chard pie with buttery homemade crust, creamy bechamel filling, hard-boiled eggs, and cheese. A family recipe from my grandmother’s cookbook.
Leche Asada is a Peruvian baked custard with a naturally caramelized top made from milk sugars. Simpler than creme brulee, flavored with Ceylon cinnamon and vanilla, and best served cold after resting overnight.
Today’s recipe is all about flavor, I love peanuts in Peru we use it for a variety of dishes , sometimes to thick some sauces , sometimes to prepare some desserts, in salads you name it, so I am sharing with you my recipe of Peanut sauce, super easy and delicious. Chicken in Peanut Sauce | Servings: 4 Ingredients : Steps : In a hot pan add 2 tablespoons of vegetable oil , cook your chicken 2 min per side then reserve. In the same pan add onion, garlic , Panca paste, peanuts, and let it cook for at least 5 min or until tender , stir constantly Once its cooked blend it (add some milk if needed) and return the mix to to the pan add the rest of milk , chicken, paprika,sugar, salt and pepper if needed, bring the sauce to a boil , turn off the heat and let it rest for 5 min Serve this dish along with cooked potatoes and sprinkle some chopped parsley on top. That is it guys , I know you will love this peanut sauce , it is full of flavor , I love the texture and it has a bit of spiciness. Tools I used on this recipe
Crema de Zapallo is a Peruvian pureed pumpkin soup made with kabocha squash, butternut squash, ají amarillo, and evaporated milk. Light, creamy, and naturally sweet with a gentle heat from the pepper.
