Saltado de Mariscos

I’ve had a love affair with Peruvian food ever since my oldest sister was in high school and her first boyfriend’s family was from Peru. I remember trying it for the first time and it was amazing. To this day (she’s no longer with him) but we all still can’t get enough of the cuisine. My all time favorite dish is a Saltado de Mariscos. It’s like a stir fry made with shrimp, squid and octopus toss in with french fries. It’s amazing with rice and some green aji sauce. I can’t get enough of it. I like to think this recipe is good enough to serve for a dinner party to impress.

I hope you’ll give this Saltado de Mariscos a try because it’s so good and it happens to be my favorite Peruvian dish. This served with green aji sauce….forget about it. Let me know what you think below and as always, thank you so much for reading and following along!

Print Recipe

Saltado de Mariscos

This Saltado de Mariscos is one of my favorite Peruvian dishes. It's a great dish to make when you want to impress your dinner guests.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: Peruvian

Keyword: Dinner, Quick and Easy, Seafood

Servings: 4

Author: Jonathan Melendez

Equipment

• Wok
• Air-fryer
• Baking sheet

Ingredients

• 3 large potatoes
• 1/3 cup neutral cooking oil divided
• Kosher salt and coarse black pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1 pound large shrimp peeled and deveined
• 1 pound squid tubes and tentacles sliced
• 1 medium red onion sliced
• 4 scallions cut into 2-inch pieces
• 1 Peruvian aji pepper or yellow chile sliced
• 2 medium garlic cloves minced
• 1 inch ginger peeled and minced
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh cilantro leaves chopped
• Cooked white rice for serving

Instructions

• Preheat oven to 400°F. Line a baking sheet with foil or parchment paper and set aside.
• Peel the potatoes and cut into desired french fry shape. Add to a bowl and toss with 2 tablespoons oil, a large pinch of salt, pepper, and the granulated garlic and onion until evenly combined. Transfer to the prepared baking sheet and spread out in an even layer. Roast in the oven until golden brown and crispy, about 20 to 25 minutes.
• Meanwhile, heat a large skillet or wok over moderate heat. Drizzle in a tablespoon of oil. Add the shrimp and squid and season with a pinch of salt and pepper. Cook, stirring often, until pink and just cooked through, 5 to to 10 minutes. Transfer to a plate and set aside.
• Drizzle another tablespoon of oil into the hot pan and crank up the heat to high. Add the red onion, scallions, aji pepper, garlic and ginger and quickly cook until softened and just beginning to brown, about 5 minutes. Stir in the soy sauce and apple cider vinegar.
• Add the cooked fries and the cooked shrimp and squid back to the pan and give it all a good toss. Stir in the cilantro and remove from the heat. Serve with cooked white rice and green aji sauce. Enjoy!