Peruvian Picante de Mariscos Recipe

While Ceviche may take the crown as Peru's most popular seafood dish, the country boasts a wide array of delicious and colourful fish and seafood dishes enjoyed daily. One such popular dish is Picante de Mariscos—a spicy seafood stew that combines prawns, squid, and mussels in a creamy sauce infused with traditional Peruvian herbs and spices.

Discover why this dish is so beloved and how to make Picante de Mariscos below.

What is Picante de Mariscos?

A staple of Peruvian coastal cuisine, Picante de Mariscos is a creamy seafood stew that blends indigenous ingredients with culinary influences from around the world. As its name suggests, this dish packs a flavourful punch, thanks to the spicy ají peppers. However, the addition of wine, cream, and cilantro gives it a rich, smooth taste that balances the heat.

You’ll find this dish in nearly every Peruvian Cevichería, and it can feature a variety of seafood, most commonly prawns, squid, and mussels—making it a perfect choice for seafood enthusiasts.

How to make Peruvian Picante de Mariscos?

If you'd like to prepare your own delicious Picante de Mariscos, follow the step-by-step guide below:

1. Prepare the Seafood: Start by cleaning and prepping the prawns, squid, and mussels.
   

2. Make the Sauce: In a large pan, melt some butter and sauté the onion and garlic until soft. Add the ají amarillo and ají panca pastes, and cook for 2-3 minutes to develop the flavors. Then, pour in the white wine and fish stock, allowing the mixture to simmer.
   

3. Add the Seafood Mixture: Next, add your seafood to the pan. Stir in the cream, combining it with the sauce. Season with salt, pepper, and oregano to taste, ensuring the seafood is fully coated.
   

4. Garnish: Sprinkle chopped cilantro over the dish, or add grated Parmesan cheese if desired. Serve hot with white rice.

Picante de Mariscos Recipe

Watch the video below for a visual guide on how to prepare this delicious seafood dish.

Picante de Mariscos Ingredients

• 100 gr of prawns

• 100 gr of squid

• 100 gr of mussels

• 1 teaspoon of ginger extract (juice)

• 1-2 chilli peppers

• Splash of white wine

• 1 teaspoon of butter

• 350 gr of cooked rice

• 1 teaspoon of oregano

• 1/4 cup of fish stock

• 2 tablespoons of aji amarillo paste

• 2 tablespoons of aji panca paste

• 1 medium onion

• 1 tablespoon of ground garlic

• 1 splash of double cream

• Salt, pepper and coriander to taste

• Parmesan cheese to taste (optional)