- 2 filets white fish aprox. 6oz
- 4 mussels
- 6 medium size shrimp (save the peeling for stock)
- 6 oz squid, cut in rings
- 6 clean clams
- 6 oz boiled, cut in small pieces octopus
- 1/2 finely chopped white onion
- 4 finely chopped garlic
- 1 tomato, pealed, without seeds, and finely chopped
- 1 tablespoon “aji amarilo molido”
- 1 tablespoon "ají panca molido”
- ½ cup white wine
- 1 oz. Peruvian Pisco
- ¼ cup cream
- 2 medium size golden potatoes, peeled, boiled and seared cut in half
- 3 limes, cut in 4 pieces
- vegetable oil
The location is new — the food still incredibly good at Latin Bites! This cheery Peruvian hot spot never disappoints. As you would expect, the seafood dishes and fresh ceviches shine, but so does the wok seared tenderloin!
For the sauce:
Heat the oil in an large pan. Add onions, garlic and the shrimp skin, and cook until tender.Add tomatoes, aji panca and aji Amarillo and cook mixing it for a few minutes. Add wine, pisco and cook to a boil. Finally add the cream, season, let rest the sauce, blend and strain.
In a hot pan add all the seafood according to their textures: first the clams, then the squid, after those, the mussels and shrimp and finally the octopus (already precooked). Add the sauce, let it cook and add salt, pepper and cumin.
Separately season the fish, and sear it with hot oil. Finish cooking it in the oven
For plating, place the fish in the middle and cover with the seafood sauce. Serve with white rice, and the precooked seared potatoes. Decorate with some fresh cilantro.