📍 Where this dish comes from: Ancash (Huaraz) · Cordillera Blanca
Discover the history of this region →
Discover the history of this region →
A warm interpretation of the citrus marinade left over from making ceviche, gently poaching fresh seafood in a bright, restorative broth.
What You’ll Need
Servings: 4 servings
Calories: 180kcal
Ingredients
- 1/2 lb white fish cubed
- 1/2 lb shrimp
- 1/2 cup fresh lime juice
- 2 cloves garlic
- 1 tbsp aji limo minced
- 1/2 cup fish stock
- 1/4 cup chopped celery
- Fresh cilantro
- Salt to taste
Instructions
- Blend the lime juice, garlic, aji limo, fish stock, and celery until smooth, straining if a silkier texture is desired.
- Warm the mixture gently in a pot over low heat, without boiling.
- Add the fish and shrimp and poach gently for 3–4 minutes until just cooked through.
- Season with salt, stir in cilantro, and serve immediately.
Nutrition
Serving: 1serving | Calories: 180kcal | Protein: 24g | Fat: 4g | Fiber: 1g
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Health Benefits
- Fresh fish and shrimp are naturally carb-free, lean protein sources.
- Citrus and aji limo deliver bold flavor without any added sugar.