Lomo Saltado de Mariscos
A Peruvian-Asian fusion stir-fry featuring mixed seafood, crispy potatoes, and vibrant vegetables tossed in a savory soy-vinegar sauce.
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Ingredients
- 500 grams Mixed seafood (shrimp, squid rings, scallops)
- 1 large Red onion, sliced into thick wedges
- 2 medium Plum tomatoes, sliced into thick wedges
- 1 tablespoon Yellow chili paste (Ají Amarillo)
- 3 tablespoons Soy sauce (Sillao)
- 2 tablespoons Red wine vinegar
- 3 cups French fries, freshly fried
- 2 cloves Garlic, minced
- 1/4 cup Fresh cilantro, chopped
- 3 tablespoons Vegetable oil
Instructions
- 1
Prepare the French fries separately until golden and crispy, then set aside.
- 2
Season the mixed seafood with salt and pepper. Heat a wok or large skillet over high heat with one tablespoon of oil.
- 3
Sear the seafood in small batches for 2 minutes until just cooked through, then remove from the pan and set aside.
- 4
Add the remaining oil to the hot wok and sauté the red onions and garlic for 1 minute until slightly softened but still crunchy.
- 5
Stir in the ají amarillo paste and tomatoes, cooking for another minute to slightly blister the tomato skins.
- 6
Return the seafood to the pan and pour in the soy sauce and red wine vinegar, tossing rapidly over high heat to create a smoky 'wok hei' effect.
- 7
Turn off the heat, add the chopped cilantro and the prepared French fries, tossing gently so the fries absorb the sauce without getting soggy.
- 8
Serve immediately with a side of white steamed rice.
Nutrition per Serving
485
Calories
28g
Protein
42g
Carbs
22g
Fat
4g
Fiber
5g
Sugar
980mg
Sodium
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