OpinionEnjoy a marine banquet at home with these 5...

Enjoy a marine banquet at home with these 5 unmissable recipes


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Who has not enjoyed a refreshing and delicious ceviche in summer? This iconic dish of our gastronomy is a classic of any seafood banquet. Advantage considered it necessary to share five recipes with preparations that cannot be missing when preparing a marine feast at home. From some simple mussels to the chalaca to a delicious rice with seafood, going through a mixed cebiche, a fish and shellfish jelly and a tasty fish marinade.

mussels to the chalaca


  • 24 mussels
  • 1 tz. chopped onion
  • 2 tbsp. Chinese onion, white part, chopped
  • 1 tbsp. ají limo without veins or seeds, chopped
  • 2 tbsp. ají amarillo without veins or seeds, chopped
  • 1/4 tz. lemon juice
  • 1 tbsp. olive oil
  • 1 tbsp. chopped coriander
  • salt and white pepper


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Clean the mussels, put them in a pot with a cup of water and cook them over high heat, until they open, for approximately five minutes. Remove them from the heat, take them out of their shells. Reserve the mussels and their shells separately. In a bowl, mix the onion, Chinese onion, chili peppers, lemon juice, olive oil, cilantro and season. Add the mussels and mix well. Place the mussels in their shells and cover them with the onion and chili sauce. serve.

mixed cebiche


  • 1/2 yellow chili without veins or seeds
  • 2 tbsp. chopped coriander
  • 2 feathered onions
  • 1 rocoto without veins or seeds
  • 2 limo peppers without veins or seeds
  • 1/2 kg. merlin, cubed
  • Salt
  • 3 large calamari, in rings
  • 1 dozen scallops
  • 1 dozen chopped snails
  • 12 clean prawn tails
  • 3/4 tz. precooked octopus, sliced
  • 4 garlic cloves minced
  • juice of 15 lemons
  • coriander leaves
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  • 2 parboiled purple sweet potatoes, sliced
  • 1 tz. court
  • 1 1/2 tsp. shelled corn
  • 4 lettuce leaves


Place the fish cubes in a steel or porcelain bowl. Add the salt, cover with cold water, and let sit for three minutes. Triple rinse and let drain. Separately, bring a pot with three cups of water to a moderate heat; When it boils, add the squid. After boiling, introduce the other seafood starting with the scallops, the snails and ending with the prawns. Cook for about half a minute. After this time, drain the shellfish and add cold water to stop the cooking. Drain again and reserve.

Add the shellfish to the fish along with the octopus. Add garlic, salt, and lemon juice; mix and drain the juice to pour it into the blender glass along with the chili peppers. If you want something spicy, keep some veins from the ají limo or rocoto. Blend for 30 seconds or until chili is dissolved.

Add the coriander over the fish and shellfish, cover with the blended chili peppers, stir and, finally, correct the seasoning. In a deep plate, place a lettuce leaf. Add a portion of the mixed cebiche. On top, put the onion seasoned with cebiche juice. Accompany with slices of sweet potato, corn and cancha. Garnish with cilantro leaves.

Fish and shellfish jelly


  • 300 g sea bass fillet
  • 1 tz. tartar sauce
  • 2 tz. Creole sauce
  • 1 1/2 tsp. Court Serrana
  • 1 corn cooked and shelled
  • 3 tz. oil
  • 1/2 tz. chuño
  • 1 1/2 tsp. unprepared flour
  • 1 1/2 tbsp. minced garlic
  • 1/2 kg. yucca
  • 1 small cooked octopus
  • 4 large calamari
  • 4 popeye crab nails
  • 12 scallops
  • 12 prawns
  • salt and pepper


Cut the fish fillets into cubes and clean the shellfish with plenty of water. Cut the calamari into rings and the octopus into pieces. Boil the yucas, cut into sticks and reserve. Season the cubed fish and shellfish with the minced garlic, salt, and pepper. Pass them through flour, previously mixed with the chuño. Heat the oil in a saucepan and add the shellfish and fish in batches. Fry them for a couple of minutes, until they are golden.

Reserve on absorbent paper. In the same pot, fry the cassava sticks until crispy. Remove and season with salt. Serve the fried fish and shellfish cubes, mixed with the corn, over the fried yucas. Surround with serrana court, put criolla sauce on top and accompany with tartar sauce.

Fish marinade


  • 4 fish fillets
  • 1/2 tz. unprepared flour
  • 1/2 tz. oil
  • 2 feathered onions
  • 1/2 tz. red vinegar
  • 2 minced garlic cloves
  • 1 tbsp. ground chili pepper
  • 3 tbsp. ground yellow chili
  • 1 tsp. oregano
  • 2 yellow chili peppers without veins or seeds, in strips
  • 4 lettuce leaves
  • 100 g fresh cheese in cubes
  • 2 parboiled sweet potatoes, sliced
  • 4 black olives
  • 2 boiled eggs, quartered
  • 1 cooked corn, sliced
  • salt, pepper and cumin


Cut the fillets in half, season with salt, pepper and cumin, then dredge in flour. Fry them in half a cup of hot oil. book. Heat water in a pot, add the onions and, when it starts to boil, remove them, drain them and put them in a bowl with the vinegar. Prepare a dressing with the remaining oil, garlic, cumin, panca pepper, ground yellow pepper and oregano. Incorporate into the dressing the onions with the vinegar and the chili pepper in strips. Let cook for one minute, correct the seasoning and remove from heat. Arrange the fried fish on a platter and cover with the sauce. Garnish with lettuce, cheese, sweet potato, olives, egg and corn.

Rice with seafood from Punta Sal


  • 4 tbsp. vegetable oil
  • 1 garlic clove minced
  • 1 chopped onion
  • 3 tbsp. ground chili pepper
  • 400 g mixed seafood
  • 2 tz. fish soup
  • 4 tbsp. White wine
  • 1 tsp. chopped coriander
  • 6 tz. cooked rice
  • 1/4 roasted red pepper
  • 4 tbsp. cooked peas
  • 1 tbsp. annatto oil
  • 1 tbsp. chopped parsley
  • salt and pepper


In a large skillet, heat the vegetable oil over medium heat and brown the garlic and onion for four minutes. Add the ají panca, season with salt and pepper, and after three minutes add the shellfish. Sauté over high heat for four minutes. Add the broth, wine and coriander, and cook for another three minutes. Add the rice, bell pepper and peas, and cook for about a minute, until the liquid is absorbed. Pour in the achiote oil, stir and remove from heat. Serve the rice with seafood and garnish with the parsley.

Source: Elcomercio

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Ronald Payne
Ronald Payne
I, Ronald Payne, am a journalist and author who dedicated his life to telling the stories that need to be said. I have over 7 years of experience as a reporter and editor, covering everything from politics to business to crime.


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