📝 About This Recipe
Hailing from the sun-drenched northern coast of Peru, specifically the Lambayeque region, this dish celebrates the 'Zapallo Loche'—a prehistoric squash with an intense, nutty aroma and golden flesh. This recipe pairs succulent white fish fillets with a velvety, cider-infused cream sauce built on a foundation of yellow chili peppers and the ancestral loche squash. It is a sophisticated yet comforting masterpiece that captures the soul of Mochica culinary heritage in every bite.
🥗 Ingredients
The Fish
- 4 pieces White fish fillets (such as Sea Bass, Grouper, or Corvina; about 6-7 oz each)
- to taste Salt and Black Pepper (freshly ground)
- 1/2 cup All-purpose flour (for light dredging)
- 3 tablespoons Vegetable oil (for searing)
The Loche Base
- 1.5 cups Zapallo Loche (grated with skin on for maximum aroma)
- 1 medium Red onion (very finely minced)
- 1 tablespoon Garlic paste (freshly ground)
- 3 tablespoons Aji Amarillo paste (pureed yellow Peruvian chili)
- 1/4 cup Chicha de Jora (Peruvian fermented corn cider; substitute with dry white wine if unavailable)
- 1 cup Fish stock (preferably homemade and unsalted)
- 1/2 cup Evaporated milk (for a creamy finish)
- 2 tablespoons Vegetable oil (for the aderezo)
Finishing and Garnish
- 1 tablespoon Cilantro (finely chopped)
- 1 tablespoon Unsalted butter (cold, to emulsify the sauce)
- 1/4 cup Red bell pepper (cut into thin julienne for garnish)
👨🍳 Instructions
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1
Pat the fish fillets completely dry with paper towels. Season both sides generously with salt and black pepper.
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2
Lightly dredge each fillet in flour, shaking off any excess. You want a very thin coating just to help with browning.
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3
Heat 3 tablespoons of oil in a large non-stick skillet over medium-high heat. Once shimmering, sear the fish for 3 minutes per side until golden and just cooked through. Remove to a warm plate and cover loosely with foil.
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4
In a separate medium saucepan, heat 2 tablespoons of oil over medium-low heat to begin the 'aderezo' (flavor base).
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5
Add the minced red onion and cook slowly for 5-7 minutes until translucent and soft, but not browned.
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6
Stir in the garlic paste and Aji Amarillo paste. Cook for another 3-4 minutes until the oil starts to separate from the paste and the aroma is fragrant.
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7
Add the grated Zapallo Loche. Sauté for 3 minutes, allowing the squash to release its signature oils and fragrance.
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8
Deglaze the pan with the Chicha de Jora (or white wine), scraping the bottom to release any flavorful bits. Let it reduce by half.
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9
Pour in the fish stock. Bring to a gentle simmer and cook for 10 minutes until the loche pieces are very soft and the liquid has thickened slightly.
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10
Carefully pour the sauce mixture into a blender and process until completely smooth and velvety. Return the sauce to the pan over low heat.
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11
Whisk in the evaporated milk and the cold butter. The butter will give the sauce a professional, glossy sheen.
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12
Taste the sauce and adjust salt if necessary. If it is too thick, add a splash more fish stock or milk.
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13
Place the seared fish fillets into the sauce for 1 minute just to warm them through.
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14
Plate the fish by spooning a generous amount of the golden Loche sauce over each fillet. Garnish with chopped cilantro and red pepper julienne.
💡 Chef's Tips
Always grate the Zapallo Loche with the skin on; the skin contains the highest concentration of the squash's unique essential oils. If you cannot find authentic Loche squash, use Butternut squash but add a pinch of cumin to mimic the earthy profile. Do not rush the onion and chili paste 'aderezo'—this slow-cooking process is the secret to all great Peruvian cuisine. Use a firm white fish that won't flake apart too easily in the sauce, such as Mahi-Mahi or Halibut. For an even smoother sauce, pass the blended mixture through a fine-mesh sieve before adding the milk.
🍽️ Serving Suggestions
Serve alongside 'Arroz con Choclo' (Peruvian corn rice) to soak up the extra sauce. Pair with boiled yellow potatoes or fried yuca (cassava) for a traditional texture contrast. A crisp, cold glass of Sauvignon Blanc or a traditional Peruvian Chicha Morada balances the richness beautifully. Start the meal with a light Leche de Tigre to provide a refreshing citrus contrast to this creamy main course.