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Restaurants›Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar›Parihuela Acevichada Recipe

Parihuela Acevichada Recipe

Name: Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobars Parihuela Acevichada Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb fish heads and bones (firm white fish, e.g., sea bass or snapper); 8 oz shrimp shells and heads; 8 pieces mussels (cleaned, shells on); 6 oz calamari (tubes and tentacles, optional); 12 cups water; 1 cup white onion (quartered); 4 cloves garlic cloves (crushed); 2 pieces bay leaves; 1 tbs black peppercorns; 1 tsp sea salt; 1 lb fresh firm fish fillets (sea bass, flounder, or similar), cut into 1/2" cubes; 8 oz raw shrimp (peeled and deveined, tails optional); 1 cup lime juice (fresh); 2 tbs aji amarillo paste (or 1 fresh aji amarillo, seeded and blended); 1 cup red onion (thinly sliced); 0.5 cup cilantro (finely chopped); 1 tsp kosher salt; 0.5 tsp black pepper; 2 tbs olive oil; 0.5 cup white onion (finely chopped); 1 cup roma tomato (peeled and chopped); 2 cloves garlic (minced); 2 tbs butter or neutral oil; 1 tbs aji amarillo paste (additional); 4 cups fish stock (from broth); 2 pieces potatoes (peeled and parboiled, cut into large chunks); 1 piece corn on the cob (cut into rounds); 8 pieces clam or mussel meat (from broth); 2 cups white rice (cooked, for serving); 2 tbs extra cilantro leaves

Inspired by Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar

Time1h 15m

Serves4

Make Parihuela Acevichada Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the seafood broth (caldo)

1 lb fish heads and bones (firm white fish, e.g., sea bass or snapper)

8 oz shrimp shells and heads

8 pieces mussels (cleaned, shells on)

6 oz calamari (tubes and tentacles, optional)

12 cups water

1 cup white onion (quartered)

4 cloves garlic cloves (crushed)

2 pieces bay leaves

1 tbs black peppercorns

1 tsp sea salt

For the acevichado topping and finishing (acevichada)

1 lb fresh firm fish fillets (sea bass, flounder, or similar), cut into 1/2" cubes

8 oz raw shrimp (peeled and deveined, tails optional)

1 cup lime juice (fresh)

2 tbs aji amarillo paste (or 1 fresh aji amarillo, seeded and blended)

1 cup red onion (thinly sliced)

1/2 cup cilantro (finely chopped)

1 tsp kosher salt

1/2 tsp black pepper

2 tbs olive oil

For the soup base and accompaniments

1/2 cup white onion (finely chopped)

1 cup roma tomato (peeled and chopped)

2 cloves Garlic (minced)

2 tbs butter or neutral oil

1 tbs aji amarillo paste (additional)

4 cups fish stock (from broth)

2 pieces potatoes (peeled and parboiled, cut into large chunks)

1 piece corn on the cob (cut into rounds)

8 pieces clam or mussel meat (from broth)

2 cups white rice (cooked, for serving)

Garnish

2 tbs extra cilantro leaves

4 pieces Lime wedges

1 tsp aji amarillo slices or oil (optional)

Method

For the seafood broth (caldo)

Rinse fish heads, bones, shrimp shells, mussels and calamari under cold water to remove blood and grit.

Place all seafood shells, fish bones, mussels and calamari in a large stockpot. Add 12 cups cold water, quartered onion, crushed garlic, bay leaves, peppercorns and 1 tsp sea salt.

Bring to a gentle simmer over medium heat. Reduce heat to low and simmer gently, uncovered, for 25–30 minutes. Avoid boiling hard to keep broth clear.

Strain broth through a fine-mesh strainer or cheesecloth into a clean pot or large bowl. Press solids gently to extract liquid, then discard solids. You should have approximately 6–8 cups of concentrated seafood stock. Reserve 4 cups for the soup base and set remainder aside (can be chilled or frozen).

Prepare the acevichada (marinated ceviche topping)

Place the cubed raw fish and raw shrimp in a non-reactive bowl. Add the fresh lime juice and aji amarillo paste; toss gently to coat. The acid will begin to 'cook' the seafood—marinate 8–12 minutes for shrimp and small fish cubes (longer will overcook).

After the initial marination, add the thinly sliced red onion, chopped cilantro, 1 tsp kosher salt, 1/2 tsp black pepper and 2 tbs olive oil. Toss gently to combine. Taste and adjust salt or aji amarillo to preference. Keep chilled until ready to serve.

For the soup base and assembly

In a separate large pot, heat 2 tbs butter or neutral oil over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent, about 3–4 minutes.

Add the minced garlic and 1 cup chopped peeled tomato; cook 2–3 minutes until softened.

Stir in 1 tbs aji amarillo paste and cook 1 minute to bloom the flavor.

Pour in 4 cups of the strained fish stock and bring to a simmer.

Add the parboiled potato chunks and corn rounds. Simmer gently for 8–10 minutes until potatoes are tender but hold shape.

Add the reserved mussel/clam meat and any remaining cooked seafood from the broth (if using) to warm through, 1–2 minutes.

Adjust seasoning with salt and pepper. If broth is too strong, add a bit of water; if too weak, reduce a few minutes to concentrate.

Assemble and serve

Ladle a generous portion of hot soup with potatoes and corn into deep bowls. Add a scoop (about 1/2 cup) of warm soup base over 1/2 cup cooked white rice placed in the bowl (or rice on the side).

Top each bowl with a generous portion (about 1/2 cup) of the acevichada marinated seafood—allow some of the acidic lime marinade to mingle with the hot broth; the heat will warm but not fully cook the seafood, creating the characteristic 'acevichada' effect.

Garnish with extra cilantro leaves, a drizzle of olive oil or aji amarillo oil if desired, and serve with lime wedges on the side.