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Picante de mariscos with rice

Picante de mariscos is a Peruvian dish of seafood simmered in a creamy yellow chili sauce, served with rice. It serves 4 people, takes 40 minutes, rates as easy, and costs about €4.70 per person. The key to getting it right is cooking the chili, onion, and garlic base slowly, which gives the sauce its color and roundness.

Tonight Peru is calling, with a picante de mariscos, seafood simmered in a creamy yellow chili sauce, deeply fragrant.

Picante de mariscos with rice
Total time
40 min
Difficulty
Easy
Cost per person
€4.70
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall

Picante de mariscos plays on a simple contrast, the softness of cream against the warm, rounded heat of yellow chili. The seafood brings a firm texture and briny flavor, staying tender as long as the cooking time stays short. The sauce, thick and bright, coats plain white rice that soaks up every bit of it.

This is a good weeknight dish when you want something different without spending hours in the kitchen. It works well for a dinner with adults or guests curious about Peruvian food, since the chili stays mild thanks to the bell pepper and sweet chili blend. Mon Chou suggests it for nights when you want a flavorful meal without a complicated shopping list.

The ingredients

4 people

Frozen foods

  • Frozen seafood mix 600 g

Fruits and vegetables

  • Yellow bell pepper 2
  • Sweet or yellow chili pepper 2
  • Onion 1
  • Garlic 3 cloves
  • Cilantro 4 sprigs
  • Lime 1

Dairy

  • Heavy cream 15 cl

Pantry

  • Riceoften in the pantry 300 g
  • Vegetable oiloften in the pantry 3 tbsp
  • Ground cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Mollusks, Lactose

The step by step recipe

  1. Blend the yellow bell peppers and chili peppers with a little water into a smooth paste.

    Peruvian aji amarillo is hard to find here, the combination of yellow bell pepper and sweet chili comes close.

  2. Sauté the chopped onion and garlic in the oil with the cumin, add the pepper paste, and let it cook. 10 min

    Stir often, the paste sticks easily.

  3. Pour in the cream, season with salt and pepper, and let it simmer. 5 min

    The sauce should coat the spoon, let it reduce if it's too thin.

  4. Add the thawed seafood and let it warm through without boiling. 5 min

    The seafood is already cooked, too much heat makes it rubbery.

  5. Cook the rice in salted water, drain it, and serve the picante on top with cilantro and lime. 12 min

    Plain white rice lets the sauce shine.

Our tips to get it right

  • Thaw the seafood fully before adding it, and drain off excess water so the sauce doesn't turn watery.
  • Taste the pepper and chili paste before adding it, you can adjust the heat by changing the ratio of the two.
  • Cook the rice while the sauce simmers so everything finishes hot at the same time.

The variations

  • Swap the seafood mix for shrimp alone if you prefer a simpler, milder flavor.
  • For a vegetarian version, replace the seafood with mushrooms and chunks of white fish or firm pan fried tofu.
  • To save time, use precooked rice and heat it while you make the sauce.

What to serve it with

  • Plain white rice
  • Avocado and red onion salad
  • Lime wedges to squeeze

Storage

Keep picante de mariscos in the fridge in a sealed container for up to 2 days, since seafood doesn't last long. Reheat gently over low heat, avoiding a boil, so the seafood doesn't turn tough. Freezing isn't recommended because of how the seafood and cream hold up in texture.

Questions about this dish

Can I substitute for Peruvian aji amarillo in this recipe?

Yes, aji amarillo is hard to find outside Peru. Blending yellow bell pepper with sweet chili pepper recreates its color and fruity, mildly spicy flavor well.

Can I make the sauce ahead of time?

You can make the bell pepper, chili, onion, and garlic base a day ahead and keep it in the fridge. Add the cream and seafood only right before serving.

What seafood can I use if I can't find a frozen mix?

Shrimp, shelled mussels, and sliced fresh squid work well together. Use similar amounts and keep the cooking time short so they don't turn tough.

My sauce is too thin, how do I fix it?

Let it simmer a few more minutes uncovered over low heat, the cream will reduce and thicken naturally. Avoid adding flour, which would change the flavor of the dish.

How long does it take to make a picante de mariscos with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a picante de mariscos with rice?

About 700 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 picante de mariscos with rice cost?

About €4.70 per serving, or €18.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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