Guide to Traditional Peruvian Seafood
Ceviche, Spicy Shrimp Chowder, Parihuela and More!
Jun 10, 2008
Ceviche
Also spelled cebiche, ceviche is a tasty seafood dish popular throughout Peru. It is prepared with white fish (such as sea bass), lemon, onion, peppers, garlic, and cilantro, although recipes vary greatly. Ceviche can also be made with shrimp, shellfish, or palm hearts (for those who like ceviche but not seafood). It is different from Ecuadorian ceviche, which is more soupy and heavy on the tomatoes. Like many ceviches, the fish is not “cooked” with heat but rather with the strong acids of the lemon or lime juice. For this reason, it is best to eat it fresh before the citrus flavours overwhelm the fish.
Choros a la Chalaca (Callao-style Mussles)
This dish comes from the port city of Callao, where the locals are affectionately known as “Chalacos.” This popular plate consists of fresh mussels, steamed, chilled and served on the half-shell. Then they are covered in a chunky sauce a little like salsa but not as watery. It generally consists of chopped onion, tomato, peppers, corn, cilantro and garlic all mixed with lime juice. This tasty favourite is usually enjoyed as an appetizer or by itself as a mid-afternoon snack washed down with a cold beer.
Picante de Camarones (Spicy Shrimp Chowder)
In Spanish, picante means “spicy.” In this case, it refers to the fact that this thick soup uses peppers as a base, and it may or may not be particularly spicy. Instead, the peppers lend a distinctive flavour. It is prepared with fresh shrimp, peppers, tomatoes, cream, wine, paprika and garlic. The chowder itself is rounded out with any number of ingredients, which may include any combination of walnuts, hard-boiled eggs, olives, potatoes and cheese. You’ll also see variations on this dish, such as “picante de mariscos” (mariscos=seafood) which contains not only shrimp but also squid, fish, shellfish and other bits of seafood.
Conchitas a la Parmesana (Parmesan Scallops)
Peruvians are particularly fond of fresh scallops, and this is their favorite way to serve them. The scallop is served on the half shell and seasoned with salt, pepper, wine, butter, Worcestershire sauce and finally parmesan cheese. The whole mixture is then broiled for about three minutes until the cheese browns and the scallop is cooked. It is often served as an appetizer.
Parihuela (Seafood Soup)
One of the most traditional Peruvian seafood dishes, Parihuela is a thick soup made of every type of seafood imaginable: shrimp, crayfish, mussels, squid, scallops, fish…you name it. You’ll even find parihuela made with rays and skates (think stingray)! The secret is the omission of water or oil when cooking: a true parihuela uses only the juices from the seafood itself to make its own stock. Non-seafood ingredients include onion, garlic, wine, tomatoes, oregano and hot pepper. Parihuela is rumoured to have almost magical powers of rejuvenation: many eat it after a long night of drinking or even as an aphrodisiac!
After your seafood meal, be sure to try an excellent Peruvian dessert!
