• Prep Time
    7 Mins
  • Cook Time
    0 Mins
  • Total Time
    7 Mins
  • The base number of servings for this recipe is 2
    OK

    Tacu Tacu Con Salsa de Ají Amarillo y Mariscos (Tacu Tacu with Seafood Sauce)

    One of Peru’s great creole dishes, Tacu Tacu is traditionally made from leftover rice and beans fried up together. Here, it's updated with the addition of a seafood sauce, making it a perfectly representative Limeño dish that shows off both the African roots at the heart of Peruvian creole cuisine and the riches of the coast that arrive at Lima’s ports every day.


    Ingredients
    For the Tacu tacu
    4
    teaspoons
    Olive Oil
    4
    teaspoons
    chopped spring onion
    4
    teaspoons
    finely chopped onion
    2
    teaspoons
    chopped aji amarillo (Peruvian yellow chili)
    1
    teaspoon
    minced garlic
    2
    cups
    cooked canary beans (mayacoba beans)
    1 1/2
    cups
    cooked white rice
    For the Seafood Sauce
    4
    teaspoons
    Olive Oil
    2
    teaspoons
    unsalted butter
    4
    teaspoons
    finely chopped onion
    1
    teaspoon
    minced garlic
    2
    teaspoons
    noraml white flour (00)
    1
    cup
    fish stock
    6
    aji amarillo pureed with 1/4 cup water
    1
    cup
    grated parmesan cheese
    8
    medium shrimp, cleaned
    6
    mussels (scrubbed and debearded)
    6
    scallops
    2
    medium calamari, cut into rings
    8
    slices
    cooked octopus
    1/2
    cup
    milk
    *
    finely chopped parsley, for garnish
    Directions
    For the Tacu Tacu: In a medium pot, add all the ingredients except the beans and rice and fry for two minutes over low heat. Transfer half the mixture to a bowl and then add half the beans and rice.
    Stir and fry until well mixed and then compact this mixture into an elongated tortilla, shaping your tacu tacu. Cook on both sides until golden brown.
    Remove from the skillet and repeat with remaining ingredients to form a second tacu tacu.
    For the Salsa: In a medium pot, heat together the olive oil and butter. Add the onion and garlic. Add the flour and cook, stirring until well combined.
    Add the stock and the ají Amarillo. Bring to a boil and add the parmesan cheese, then the seafood and the milk. Cook for 1 minute.
    Spoon the seafood sauce over the tacu tacu and garnish with parsley.
    Reprinted With Permission From El Arte de la Cocina Peruana, Fundacion F. A. Custer

    The base number of servings for this recipe is 2
    OK

    Categories 

    ClassicFishSauce

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