Recipes
Peruvian Seafood Stew
Serves 4
| Prep Time: 10 mins
| Cook Time: 35 mins
| Total Time: 45 mins
You may need: Chile-Limón
Discover The Recipe
Imagine wandering through a bustling Peruvian market, your senses bombarded by exotic aromas—bright citrus, smoky peppers, and earthy spices mingling in the air. That’s the essence captured in this Peruvian Seafood Stew, a dish as vibrant as the culture it hails from. This stew is a homage to Peru’s coastal bounty, a testament to the country's spectacular seafood offerings. Peru, with its vast 2,000-mile coastline along the Pacific Ocean, boasts an incredible variety of seafood. This access to the sea has shaped Peru’s identity, making seafood a cornerstone of its cuisine. The Peruvian Seafood Stew showcases this abundance with succulent clams, tender chunks of whitefish, and shrimp, all simmered to perfection in a vibrant green broth.
The magic lies in the broth, a lush blend of cilantro and green chilis that imparts a bold, refreshing flavor. Our Chile-Limon spice blend elevates this dish, adding zesty citrus and smoky notes that make the seafood sing. Each bite is a harmonious medley of complex flavors, hearty yet invigorating. Adapt this recipe using your local catch or favorite fresh-frozen seafood, whether it be tender chunks of fish, calamari, or add shellfish. When you're craving a taste of coastal Peru, try our Peruvian Seafood Stew. It's an adventure in every spoonful, sure to please your dinner guests.
Ingredients
2 Tbsp olive oil
1 small yellow onion, diced
1 chili (ancho or poblano), deseeded and diced
1 green bell pepper, chopped
4 cloves garlic, chopped
1 Tbsp Piquant Post Chile-Limon
4 cups fish stock or vegetable broth
3 cups water, divided
2 medium potatoes, diced
2 large carrots, diced
1 whole bunch of cilantro
1 lb shrimp or seafood mix
1 tsp salt
3 limes, juiced
For garnish: fresh cilantro, sliced chili, lime wedges
To serve: cooked jasmine rice or crusty bread
Notes
After adding the green sauce, don’t boil the stew for too long as the green sauce will lose its vibrant color.
Instructions
Heat the oil in a heavy-bottomed pot over Med-High heat. Add the onion, chili and green bell pepper and saute for 8-10 minutes until the peppers are tender. Add the garlic and Piquant Post Chile-Limon and cook for an additional 3 minutes until fragrant. Remove everything from the pot and put in a blender and set aside.
To the same pot, pour in all of the stock and 1 cup of water, then bring to a boil. Add the potatoes and carrots and cook until just tender. To the blender with the peppers and onions, add the bunch of cilantro (stems included). Add the remaining 2 cups of water and blend until very smooth, then set aside.
Once the potatoes and carrots are tender, turn the heat to Low. Add the shrimp or seafood mix and simmer until cooked through, about 3-5 minutes. When the seafood is cooked, pour in the green cilantro sauce.
Pour in the lime juice and season with salt to your desired taste. Turn off the heat and serve with cooked rice or crusty bread.
Alternatives & Substitutions
This Seafood Stew is a crowd-pleaser and will surely impress your guests with its bold flavor profile and pretty hue.
Omit the hot chili peppers if you prefer less heat and use another green bell pepper in its place.
Interested in a non-seafood version of this recipe? Feel free to use shredded chicken in place of the seafood and swap the fish stock for chicken broth. Speaking of chicken recipes, our Chili Lime Chicken recipe is another one of our favorites.
Make this recipe plant-based by swapping the seafood for mushrooms or chickpeas. You can also add other vegetables like zucchini or sweet potatoes. Try some of our Peruvian plant-based recipes like Tomato Mango Ceviche and Peruvian Mushroom Jalea.
Our Chile-Limon blend highlights the savory and tangy flavors of Peruvian cuisine. Try our other seafood recipes for Peruvian Chile Lime Shrimp and Peruvian Shrimp Chowder (Chupe de Camarones)
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Peruvian Seafood Stew
Serves
4
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Piquant Post spice you'll need: Chile-Limón
Ingredients
2 Tbsp olive oil
1 small yellow onion, diced
1 chili (ancho or poblano), deseeded and diced
1 green bell pepper, chopped
4 cloves garlic, chopped
1 Tbsp Piquant Post Chile-Limon
4 cups fish stock or vegetable broth
3 cups water, divided
2 medium potatoes, diced
2 large carrots, diced
1 whole bunch of cilantro
1 lb shrimp or seafood mix
1 tsp salt
3 limes, juiced
For garnish: fresh cilantro, sliced chili, lime wedges
To serve: cooked jasmine rice or crusty bread
Instructions
Heat the oil in a heavy-bottomed pot over Med-High heat. Add the onion, chili and green bell pepper and saute for 8-10 minutes until the peppers are tender. Add the garlic and Piquant Post Chile-Limon and cook for an additional 3 minutes until fragrant. Remove everything from the pot and put in a blender and set aside.
To the same pot, pour in all of the stock and 1 cup of water, then bring to a boil. Add the potatoes and carrots and cook until just tender. To the blender with the peppers and onions, add the bunch of cilantro (stems included). Add the remaining 2 cups of water and blend until very smooth, then set aside.
Once the potatoes and carrots are tender, turn the heat to Low. Add the shrimp or seafood mix and simmer until cooked through, about 3-5 minutes. When the seafood is cooked, pour in the green cilantro sauce.
Pour in the lime juice and season with salt to your desired taste. Turn off the heat and serve with cooked rice or crusty bread.
Notes
After adding the green sauce, don’t boil the stew for too long as the green sauce will lose its vibrant color.
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