Combo Costero Con Mariscos Recipe

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.

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.

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.

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.

Garnish

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

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.

Add Vegetables

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

Serve

Top with diced avocado just before serving.

Prepare the Batter

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

Coat the Seafood

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

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.

Drain and Serve

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

Prepare the Potato Mixture

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

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.

Finish with Potatoes

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

Chill and Serve

Refrigerate for about 30 minutes before serving. Enjoy chilled.