Peruvian Saltado Recipe
Sautéed shrimp & bay scallops, diced potatoes, grape tomatoes, red onion & saltado sauce laid over white rice. Finished with Peruvian green sauce & cilantro.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Saltado Sauce
Peruvian Green Sauce
Garnish
Method
Preparation
- 1
Cook the Rice
Rinse the white rice under cold water until the water runs clear. In a pot, combine 1 cup of rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 2
Cooking the Saltado
- 3
Sauté the Vegetables
In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add sliced red onion and sauté for 2-3 minutes until translucent. Then add halved grape tomatoes and cook for another 2 minutes.
- 4
- 5
Prepare the Saltado Sauce
In a small bowl, whisk together soy sauce, red wine vinegar, minced garlic, dried oregano, and black pepper. Pour this sauce into the skillet and toss everything together to coat evenly. Add the cooked potatoes and mix well. Let it cook for another 2 minutes.
Making the Green Sauce
- 6
Blend the Green Sauce
In a food processor, combine chopped cilantro, jalapeño, minced garlic, lime juice, and mayonnaise. Blend until smooth and well combined. Adjust seasoning with salt if needed.
Serving
- 7
Plate the Dish
To serve, place a generous scoop of the cooked rice on each plate. Top with the sautéed shrimp and scallop mixture. Drizzle the Peruvian green sauce over the top and garnish with fresh chopped cilantro.