📝 About This Recipe
A stunning maritime twist on Peru's iconic Lomo Saltado, this dish marries ancient Incan ingredients with Cantonese stir-fry techniques. Succulent shrimp, tender calamari, and sweet scallops are wok-seared over high heat and tossed in a savory, umami-rich sauce of soy and vinegar. Served with crispy golden potatoes and fluffy white rice, it is a masterclass in texture and a vibrant celebration of the Peruvian coast.
🥗 Ingredients
The Seafood Mix
- 1/2 pound Large Shrimp (peeled, deveined, and tail-on)
- 1/2 pound Calamari Rings (cleaned and sliced into 1/2 inch rings)
- 1/2 pound Bay Scallops (tough side muscle removed)
- 8 pieces Mussels (scrubbed and debearded)
The Stir-Fry Base
- 1 large Red Onion (sliced into thick wedges/feathers)
- 3 pieces Roma Tomatoes (seeded and sliced into thick wedges)
- 2 tablespoons Aji Amarillo Paste (authentic Peruvian yellow chili paste)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 4 tablespoons Vegetable Oil (high smoke point for searing)
The Saltado Sauce
- 3 tablespoons Soy Sauce (Sillao) (use a good quality dark soy if available)
- 2 tablespoons Red Wine Vinegar (provides the essential acidic punch)
- 1 tablespoon Oyster Sauce (adds depth and body)
- 1/2 teaspoon Cumin (ground)
Accompaniments & Garnish
- 1 pound Yellow Potatoes (cut into batons and fried until crispy)
- 1/4 cup Cilantro (freshly chopped)
- 2 stalks Green Onions (sliced on the bias)
- 3 cups White Rice (cooked, warm for serving)
👨🍳 Instructions
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1
Prepare all ingredients before starting the heat. Ensure the seafood is patted dry with paper towels; moisture is the enemy of a good sear.
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2
In a small bowl, whisk together the soy sauce, red wine vinegar, oyster sauce, and ground cumin. Set this 'Saltado Sauce' aside.
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3
Fry your potato batons in a separate pan or air fryer until they are golden brown and very crispy. Keep them warm in a low oven.
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4
Heat 2 tablespoons of oil in a large wok or heavy-bottomed skillet over high heat until it begins to smoke slightly.
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5
Add the shrimp, scallops, and calamari in a single layer. Let them sear undisturbed for 60 seconds to develop a golden crust, then toss for another 30 seconds. Remove seafood from the wok and set aside; it should be 80% cooked.
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6
Add the remaining 2 tablespoons of oil to the same wok. Add the red onion wedges and stir-fry for 1 minute. You want them to soften slightly but maintain a crunch.
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7
Stir in the minced garlic, grated ginger, and aji amarillo paste. Cook for 30 seconds until the aromatics release their fragrance.
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8
Add the tomatoes and the mussels to the wok. The moisture from the tomatoes will help steam the mussels open. Stir-fry for 2 minutes.
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9
Return the seared seafood (shrimp, scallops, calamari) back into the wok along with any juices that collected on the plate.
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10
Pour the Saltado Sauce around the edges of the wok so it sizzles and caramelizes slightly before hitting the ingredients. Toss everything vigorously for 1 minute.
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11
Turn off the heat. Add the crispy fried potatoes to the wok along with the chopped cilantro and green onions.
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12
Toss one final time so the potatoes soak up just a bit of the sauce but remain crunchy. Serve immediately while the 'wok hei' (breath of the wok) is still present.
💡 Chef's Tips
Dry your seafood thoroughly to ensure it sears rather than steams in the wok. Don't overcook the calamari; it only needs about 90 seconds total to remain tender and buttery. If you don't have a high-powered stove, cook the seafood in small batches to maintain the heat of the pan. Use red wine vinegar specifically; its sharp profile is traditional and cuts through the richness of the soy and oil. Add the fries at the very last second to ensure they don't get soggy before reaching the table.
🍽️ Serving Suggestions
Serve alongside a mound of fluffy white garlic rice to soak up the extra sauce. Pair with a cold glass of Chicha Morada (Peruvian purple corn drink) for a traditional experience. A crisp Sauvignon Blanc or an Albariño complements the acidity and seafood perfectly. Offer a side of Rocoto hot sauce for those who want an extra spicy kick. Finish the meal with a light dessert like Suspiro de Limeña or fresh passion fruit sorbet.