Skip to content

Fish

Peruvian seafood rice soup (aguadito de mariscos)

Aguadito de mariscos is a Peruvian soup made with rice, cilantro, and seafood. For 4 people, it takes 50 minutes, stays easy to make, and costs €4.40 per serving. The trick is adding the cilantro sauce at the very end so the soup keeps its vibrant green color.

Tonight we're heading to Peru, with aguadito de mariscos, a bright green rice soup loaded with seafood, the kind of bowl that fixes everything.

Peruvian seafood rice soup (aguadito de mariscos)
Total time
50 min
Difficulty
Easy
Cost per person
€4.40
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Aguadito de mariscos stands out for its color, a deep green that comes from blended cilantro, and for its texture somewhere between a thick soup and creamy rice. The seafood adds flavor without overwhelming the bowl, the sweet pepper brings just enough warmth, and the rice cooked right in the broth gives the whole dish its comfort.

This is the kind of dish that feels good on a chilly evening, when you want a warming bowl without spending hours in the kitchen. Mon Chou suggests this recipe as a change from your usual soups, perfect for a weeknight dinner or a slightly adventurous Sunday meal, shared with family or friends curious about new flavors.

The ingredients

4 people

Frozen foods

  • Frozen mixed seafood 600 g
  • Peas 150 g

Fruits and vegetables

  • Cilantro 2 sprigs
  • Onion 1
  • Red bell pepper 1
  • Garlic 3 cloves
  • Carrots 2
  • Sweet pepper 1

Pantry

  • Riceoften in the pantry 200 g
  • Vegetable oiloften in the pantry 3 tbsp
  • Ground cuminoften in the pantry 1 tsp
  • Chicken bouillon cubeoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Mollusks

The step by step recipe

  1. Blend a big handful of cilantro with half a glass of water and the sweet pepper to make a green sauce.

    Set aside a few whole cilantro leaves for garnish.

  2. Sauté the diced onion, garlic, bell pepper, and carrots in the oil with the cumin. 8 min

    Cut the dice really small so they cook at the same pace as the rice.

  3. Pour in 1.2 liters of water with the bouillon cube, add the rice, and let it cook over low heat. 12 min

    Stir once at the start so the rice doesn't stick to the bottom.

  4. Add the cilantro sauce, the peas, and the thawed seafood, and let everything simmer gently. 6 min

    The seafood is already cooked, so just a few minutes are enough to warm it through.

  5. Taste, season with salt and pepper, and serve hot with fresh cilantro on top.

    A squeeze of lime juice right before serving really brightens the bowl.

Our tips to get it right

  • Thaw the seafood mix ahead of time and drain it well, otherwise it releases too much water into the soup.
  • Cut the vegetables into really small dice so they turn tender at the same time the rice finishes cooking.
  • If you can't find a sweet pepper, swap in half a green bell pepper, the color stays bright and the flavor stays close.

The variations

  • Swap the seafood mix for shrimp only if you prefer a simpler, milder flavor.
  • For a vegetarian version, skip the seafood and add corn and chunks of squash, using vegetable broth instead of the chicken bouillon cube.
  • For a faster version, use already cooked rice and stir it in just 5 minutes before the end.

What to serve it with

  • Lime wedges to squeeze over
  • Crusty bread for dipping
  • Sliced avocado on the side

Storage

This soup keeps for 2 days in the fridge in a sealed container, the rice keeps absorbing broth so it thickens a bit over time. Reheat it gently on the stove, adding a splash of water or broth. It's best not to freeze it, since the rice and seafood lose their texture.

Questions about this dish

Can you make aguadito de mariscos ahead of time?

You can prepare the vegetable base and the cilantro sauce the day before. Add the rice and seafood only right before serving, to keep the right texture.

Can you use fresh seafood instead of frozen?

Yes, use fresh seafood that's already cleaned, in the same quantity. Add it at the very end of cooking since it cooks very quickly.

Why blend the cilantro separately?

Blending cilantro with a bit of broth before adding it at the end keeps its bright green color. Cooking it too long turns it a dull green.

Is this soup good for kids?

The sweet pepper stays mild, but some kids may be sensitive to seafood or cilantro. You can cut back on the pepper and serve a small portion to test the flavors.

How long does it take to make a Peruvian seafood rice soup, aguadito de mariscos?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Peruvian seafood rice soup, aguadito de mariscos?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Peruvian seafood rice soup, aguadito de mariscos cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, mollusks. Always check the labels of the products you buy.

Recipes with cilantro

See all

Fish and seafood dishes

See all