Jul 14 2026
Restaurants›Llama Lips Restaurant Pure Peruvian Home Cooking›Frutos Del Mar Recipe

Frutos Del Mar Recipe

Inspired by Llama Lips Restaurant Pure Peruvian Home Cooking
Time2h
Serves4

Jalea, ceviche, arroz con mariscos, pulpo al olivo / octopus in an olive cream sauce.

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Ingredients

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Jalea

Ceviche

Arroz con Mariscos

Pulpo al Olivo

Method

Jalea

  1. 1

    Prepare the Seafood

    In a bowl, season the fish, calamari, and shrimp with salt and black pepper. Let it marinate for about 15 minutes.

  2. 2

    Coat the Seafood

    Dredge the marinated seafood in cornstarch until well coated.

  3. 3

    Fry the Seafood

    In a large frying pan, heat oil over medium-high heat. Fry the seafood in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.

  4. 4

    Serve

    Serve the fried seafood hot with lemon wedges on the side.

Ceviche

  1. 5

    Prepare the Fish

    Cut the fresh fish into small cubes and place them in a bowl.

  2. 6

    Marinate the Fish

    Pour lime juice over the fish, ensuring it is fully submerged. Let it marinate in the refrigerator for about 30 minutes until the fish turns opaque.

  3. 7

    Add Vegetables

    Mix in the sliced red onion, chopped cilantro, minced jalapeño, and salt. Stir well to combine.

  4. 8

    Serve

    Serve chilled as an appetizer or main dish.

Arroz con Mariscos

  1. 9

    Sauté the Vegetables

    In a large pot, heat olive oil over medium heat. Add chopped onion, bell pepper, diced tomato, and minced garlic. Sauté until soft.

  2. 10

    Add Rice and Seafood

    Stir in the rice and seafood mix, cooking for an additional 2-3 minutes.

  3. 11

    Add Liquid

    Pour in fish stock or water and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until rice is cooked.

  4. 12

    Fluff and Serve

    Fluff the rice with a fork and serve hot.

Pulpo al Olivo

  1. 13

    Cook the Octopus

    In a large pot of boiling water, cook the octopus for about 45 minutes until tender. Drain and let cool.

  2. 14

    Prepare the Olive Sauce

    In a blender, combine black olives, mayonnaise, lime juice, and minced garlic. Blend until smooth.

  3. 15

    Mix Octopus and Sauce

    Cut the cooked octopus into bite-sized pieces and mix with the olive sauce. Season with salt and black pepper to taste.

  4. 16

    Serve

    Serve the pulpo al olivo chilled or at room temperature as an appetizer.

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