📍 Where this dish comes from: Huanchaco (near Trujillo) · Caballitos de totora reed boats
Discover the history of this region →
Discover the history of this region →
A mixed grill of shrimp, fish, and scallops threaded with bell pepper and red onion — an easy, colorful way to serve several kinds of seafood at once.
What You’ll Need
Servings: 4 servings
Calories: 240kcal
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 lb firm white fish cut into 1-inch cubes (sub: swordfish or mahi-mahi)
- 8 oz sea scallops
- 1 red bell pepper cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 3 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp fresh lime juice
- 1 tsp ground cumin
- Sea salt and black pepper, to taste
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for 20 minutes to prevent burning.
- Whisk together the olive oil, garlic, lime juice, cumin, salt, and pepper.
- Toss the shrimp, fish, scallops, bell pepper, and onion in the marinade.
- Thread the seafood and vegetables onto the skewers, alternating pieces.
- Preheat a grill or grill pan to medium-high heat.
- Grill the skewers 3–4 minutes per side, until the seafood is opaque and lightly charred.
- Serve hot, with extra lime wedges on the side.
Nutrition
Serving: 1serving | Calories: 240kcal | Protein: 29g | Fat: 11g | Fiber: 1g
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Health Benefits
- Lean seafood paired with an olive oil marinade keeps this a high-protein, low-carb main course.
- The vegetables on the skewer add color and fiber without pushing net carbs up significantly.
Pairs Well With
- Espárragos a la Parrilla con Alioli de Ají Amarillo
- Palta Rellena