Aguadito seafood

The aguadito seafood is a delicious and nutritious soup of the coast, especially in Piura where it is consumed as one of the signature dishes. By its ingredients and lots of seafood many people attribute aphrodisiac properties. It is thick, textured and colored greenish by leading cilantro. It is also very consistent contain rice and potatoes among other ingredients.


  • 1cup packed cilantro leaves
  • ¼ cup water
  • 2 tablespoons canola oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon sweet paprika
  • 1 tablespoon ají panca chile paste or pasilla chile paste (you can also use Tabasco sauce)
  • 2 clusters snow crab legs
  • ¾ cup long-grain rice
  • 1 cup
  • (1/2-inch dice) butternut squash, peeled and seeded

  • 2 quarts fish stock  salt and freshly ground pepper
  • 20 littleneck clams, scrubbed and rinsed

  • 8 ounces bay scallops
  • 1 pound medium shrimp, peeled and deveined

  • 1 pound cleaned calamari, cut into 1/4-inch rings

  • 1 cup fresh or frozen green peas

  • 2 scallions, white and pale green parts only, thinly sliced, for serving
  Lime wedges, for serving


Puree the cilantro and water together in a blender or food processor. Set aside, but use within 15 minutes or it will discolor.

In a crockpot, add the oil, onion, garlic, cilantro puree, paprika, ají panca paste, rice, crab clusters, butternut squash and cover with the fish stock. Season with salt and pepper. Cover and cook on high setting for 4 to 5 hours.

Turn the crockpot off and stir in the clams, scallops, shrimp, calamari, and peas. Cover immediately and let the steam cook the seafood for 12 minutes.

Ladle into soup bowls. Sprinkles each serving with scallions and serve with lime wedges.


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