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Saltado de Mariscos
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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
Cook Time30 minutes
Total Time45 minutes
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!