Peruvian Seafood Cau Cau

Ingredients

• 500g (1.1 lb) mixed seafood (shrimp, fish, squid) 500g (1.1 lb) mixed seafood (shrimp, fish, squid)
• 3 medium potatoes, peeled and diced 3 medium potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 aji amarillo pepper, deseeded and finely chopped 1 aji amarillo pepper, deseeded and finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (200g) frozen peas 1 cup (200g) frozen peas
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, aji amarillo pepper, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the cumin and turmeric to the pot and stir well to coat the vegetables.
3. 3.
   Add the seafood to the pot and cook for 2-3 minutes until it starts to turn opaque.
4. 4.
   Add the diced potatoes and frozen peas to the pot. Pour in the fish or vegetable broth and season with salt and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes are tender.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Peruvian Seafood Cau Cau hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Aji Amarillo Pepper — If you can't find fresh aji amarillo peppers, you can use aji amarillo paste or powder as a substitute. Adjust the quantity according to your desired level of spiciness.
• Fish or Vegetable Broth — Use homemade broth or low-sodium store-bought broth to control the saltiness of the dish.

Tips & Tricks

• To enhance the flavor, marinate the seafood in lime juice, garlic, and a pinch of salt for 15 minutes before cooking.
• Adjust the spiciness by adding more or less aji amarillo pepper according to your preference.
• Serve the Peruvian Seafood Cau Cau with a squeeze of fresh lime juice for an extra burst of citrus flavor.
• Feel free to add other seafood of your choice, such as mussels or scallops, to make the dish even more diverse.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Peruvian Seafood Cau Cau as a main course with a side of rice or crusty bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Peruvian Seafood Cau Cau in a shallow bowl, allowing the vibrant colors of the seafood and vegetables to shine through. Sprinkle some chopped cilantro on top for an appealing finishing touch.