Entree: Peru – Northern Coast – Chinguirito (Northern Peruvian coastal braised fish and seafood stew with ají amarillo and citrus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 1 large white onion, thinly sliced (approx. 8 oz (225 g))
- 3 cloves garlic, minced
- 2 tbsp (30 g) ají amarillo paste
- 1 tsp (5 g) ground cumin
- 1 cup (240 ml) fish stock or light seafood broth
- 14 oz (400 g) diced tomatoes, drained
- 4 firm white fish fillets, approx. 6 oz (170 g) each, cut into large chunks
- 8 oz (225 g) shrimp, peeled and deveined
- 8 oz (225 g) mussels or clams, cleaned
- 2 tbsp (30 ml) fresh lime juice
- Salt and freshly ground black pepper
- Chopped cilantro for garnish
- Cooked white rice or boiled yuca for serving

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 1 large white onion, thinly sliced (approx. 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 tbsp (30 g) ají amarillo paste
- 1 tsp (5 g) ground cumin
- 1 cup (240 ml) fish stock or light seafood broth
- 14 oz (400 g) diced tomatoes, drained
- 4 firm white fish fillets, approx. 6 oz (170 g) each, cut into large chunks
- 8 oz (225 g) shrimp, peeled and deveined
- 8 oz (225 g) mussels or clams, cleaned
- 2 tbsp (30 ml) fresh lime juice
- Salt and freshly ground black pepper
- Chopped cilantro for garnish
- Cooked white rice or boiled yuca for serving

Instructions

1. Heat the oil in a large, deep skillet or casserole over medium heat. Add the sliced onion and cook until translucent, about 6–8 minutes. Add the garlic and cook 1 minute until fragrant.
2. Stir in the ají amarillo paste and ground cumin; cook 1–2 minutes to bloom the spices. Add the diced tomatoes and cook 3–4 minutes to break down.
3. Pour in the fish stock, bring to a gentle simmer, and cook 5 minutes to meld flavors. Season lightly with salt and pepper.
4. Add the fish chunks to the simmering broth, nestling them into the sauce; cook 4–6 minutes depending on thickness.
5. Add the shrimp and mussels or clams, cover, and cook until shrimp are opaque and shellfish open, about 3–5 minutes. Discard any unopened shellfish.
6. Stir in the lime juice, taste and adjust seasoning with salt and pepper. Remove from heat, garnish with chopped cilantro, and serve hot with white rice or boiled yuca.