Piqueos Mar Y Tierra Recipe
Recipe information
Make Piqueos Mar Y Tierra in just 1h 30m. Papa A La Huancaína / Potatoes With Peruvian Cheese Sauce, fried calamari, causa limena, chicharron de pescado.
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Ingredients
Papa a la Huancaína
Fried Calamari
Causa Limena
Chicharron de Pescado
Papa a la Huancaína
Fried Calamari
4. Prepare the Calamari
Clean the fresh calamari, removing the skin and insides. Cut into rings.
5. Coat the Calamari
In a bowl, mix the all-purpose flour, cornstarch, salt, and black pepper. Dredge the calamari rings in the mixture until well coated.
6. Fry the Calamari
Heat oil in a deep pan over medium-high heat. Fry the calamari in batches for about 2-3 minutes until golden brown. Drain on paper towels.
Causa Limena
7. Prepare the Potatoes
Boil the yellow potatoes until soft, about 20 minutes. Drain and let cool. Peel and mash the potatoes in a bowl.
8. Mix the Causa
Add aji amarillo paste, lime juice, and salt to the mashed potatoes. Mix well until smooth.
9. Assemble the Causa
In a mold or dish, layer half of the causa mixture, followed by a layer of avocado slices and shredded chicken. Top with the remaining causa mixture. Chill for at least 30 minutes before serving.
Chicharron de Pescado
10. Prepare the Fish
Cut the white fish into bite-sized pieces, and season with salt and black pepper.
11. Coat the Fish
In a bowl, mix all-purpose flour and cornstarch. Dredge the fish pieces in the mixture until fully coated.
12. Fry the Fish
Heat oil in a deep pan over medium-high heat. Fry the fish pieces for about 4-5 minutes until golden brown. Drain on paper towels.
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