Jul 14 2026
Restaurants›Llama Lips Restaurant Pure Peruvian Home Cooking›Combo Costero Con Mariscos Recipe

Combo Costero Con Mariscos Recipe

Inspired by Llama Lips Restaurant Pure Peruvian Home Cooking
Time2h
Serves4

Seafood fried rice, ceviche de pescado, jalea mixta, causa de pollo.

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Ingredients

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Seafood Fried Rice

Ceviche de Pescado

Jalea Mixta

Causa de Pollo

Method

Seafood Fried Rice

  1. 1

    Prepare the Seafood

    In a large skillet or wok, heat olive oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  2. 2

    Cook the Vegetables

    Add the diced carrots, peas, and bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender.

  3. 3

    Add Seafood

    Add the shrimp, squid, and diced fish fillet to the skillet. Cook for an additional 5 minutes until the seafood is cooked through.

  4. 4

    Mix in Rice

    Add the cooked rice to the skillet along with soy sauce. Stir well to combine and cook for another 2-3 minutes.

  5. 5

    Garnish

    Remove from heat and stir in chopped green onions. Serve hot.

Ceviche de Pescado

  1. 6

    Marinate the Fish

    In a bowl, combine diced fish fillet and lime juice. Cover and refrigerate for at least 30 minutes until the fish is opaque.

  2. 7

    Add Vegetables

    Once marinated, add red onion, cilantro, jalapeño, and salt. Mix well.

  3. 8

    Serve

    Top with diced avocado just before serving.

Jalea Mixta

  1. 9

    Prepare the Batter

    In a mixing bowl, combine flour, cornstarch, and salt. In another bowl, beat the egg.

  2. 10

    Coat the Seafood

    Dip the shrimp, fish strips, and squid rings into the egg and then coat with the flour mixture.

  3. 11

    Fry the Seafood

    Heat oil in a deep pan over medium heat. Fry the coated seafood in batches until golden and crispy, about 3-4 minutes per batch.

  4. 12

    Drain and Serve

    Remove from oil and drain on paper towels. Serve hot.

Causa de Pollo

  1. 13

    Prepare the Potato Mixture

    In a bowl, combine mashed potatoes, lime juice, and aji amarillo paste. Mix until smooth.

  2. 14

    Layer the Filling

    In a serving dish, spread half of the potato mixture as a base. Top with shredded chicken and a layer of mayonnaise.

  3. 15

    Finish with Potatoes

    Spread the remaining potato mixture on top. Garnish with sliced black olives and quartered hard-boiled eggs.

  4. 16

    Chill and Serve

    Refrigerate for about 30 minutes before serving. Enjoy chilled.

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