Enjoy a delicious Corvina a lo Macho, a typical Peruvian dish that combines fish with seafood in a thick and flavorful sauce. The corvina is fried and served with a delightful sauce of prawns, squid, clams, octopus, and more, all seasoned with yellow chili and mirasol chili. Served with white rice and golden potatoes, a flavor combination you'll love!
Enjoy a delicious Corvina a lo Macho, a typical Peruvian dish that combines fish with seafood in a thick and flavorful sauce.
The corvina is fried and served with a tasty sauce of prawns, squid, clams, octopus, and more, all seasoned with yellow chili and mirasol chili.
It is served with white rice and golden potatoes—an irresistible flavor combination!
Corvina a lo Macho
Ingredients
8 Corvina fillets
12 Scallops
300 grams of Seasoned prawns
500 grams of Ringed squid
12 Clams
500 grams of Octopus slices
2 Chopped onions
4 Chopped garlic cloves
2 Chopped tomatoes
1 tablespoon of Ground yellow chili
1 tablespoon of Ground mirasol chili
½ cup of White wine
¼ cup of Chopped parsley
2 tablespoons of Chuno
6 Boiled potatoes
3 Lemons
1 pinch of Salt
1 pinch of Pepper
1 pinch of Cumin
Vegetable oil
Preparation
Step 1 : To prepare this delicious seafood dish, start by heating the oil in a large skillet.
Step 2 : Then, sauté the onion and garlic until golden.
Step 3 : Next, add the tomato, ground chili, and white wine, cooking the mixture until the flavors are fully integrated.
Step 4 : Season to taste.
Step 5 : Once the sauce is ready, add the seafood in the following order: clams, squid, scallops, and prawns.
Step 6 : Add the octopus and parsley, and cook everything together.
Step 7 : Thicken the sauce with chuno and check the seasoning before proceeding.
Step 8 : Meanwhile, season and fry the coated fish fillets in hot oil until golden and crispy.
Step 9 : To serve, place the fish fillets on individual plates and generously top with the prepared seafood sauce.
Step 10 : Accompany this exquisite dish with white rice, golden potatoes, and lemon slices for a fresh, citrus touch.
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