Dish

Cau cau de conchas

Peruvian shellfish stew

Cau cau de conchas is a light and flavorful dish that is perfect for a warm summer day. The dish is made with scallops, which are cooked quickly over high heat until they are tender and juicy. The scallops are then combined with a blend of spices, including aji amarillo and cumin, and a variety of vegetables, such as potatoes and peas. The dish is typically served with rice or quinoa, which helps to balance out the flavors. Cau cau de conchas is a staple in Peruvian cuisine and is enjoyed by locals and visitors alike.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Stew

Origins and history

Cau cau de conchas has its roots in the cuisine of South America, but it has been adapted over time to reflect the unique flavors and ingredients of Peru. The dish is often served at special occasions, such as weddings and festivals, and is a symbol of Peruvian culture and tradition.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of cau cau de conchas, depending on the region and the cook. Some versions include additional vegetables, such as carrots or corn, while others use different types of seafood, such as shrimp or squid. Some cooks also add a splash of lime juice to the dish, which helps to brighten up the flavors.

Presentation and garnishing

Cau cau de conchas is typically served in a large bowl, with the rice or quinoa on the side. The dish should be garnished with fresh herbs, such as cilantro or parsley, to add a pop of color and flavor. The dish should be served cold, and leftovers can be stored in the refrigerator for up to two days.

Tips & Tricks

To make the dish even more flavorful, try adding a pinch of smoked paprika to the spice blend. This will give the dish a smoky, savory flavor that pairs perfectly with the scallops.