Quick Peruvian Seafood Soup Recipe

Name: Quick Peruvian Seafood Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tilapia or flounder filets, cut in 1-inch pieces; 1 cup lime juice; 2 purple onions, sliced thin; 1 bunch fresh cilantro, chopped; 1 tablespoon red pepper paste (rocoto or whatever you have available); 4 cloves garlic, sliced; 1 can corn kernels; 1 pound potatoes, washed, sliced in chunks (peels on); 1 can white beans (navy, great northern, etc.); 1 can diced tomatoes; 1 pound large shrimp; salt to taste

Servings: persons

1 pound tilapia or flounder filets, cut in 1-inch pieces
1 cup lime juice
2 purple onions, sliced thin
1 bunch fresh cilantro, chopped
1 tablespoon red pepper paste (rocoto or whatever you have available)
4 cloves garlic, sliced
1 can corn kernels
1 pound potatoes, washed, sliced in chunks (peels on)
1 can white beans (navy, great northern, etc.)
1 can diced tomatoes
1 pound large shrimp
salt to taste

1
Place your tilapia in a bowl and pour the lime juice, half the chopped cilantro and half your onions over it, then mix in the red pepper paste and a little salt. Toss well and refrigerate for 1 hour
2
In a large soup pot pour two quarts water and add the potatoes, corn, beans, tomatoes and garlic. Bring to a boil and then let simmer on medium for 20 minutes, until potatoes are almost tender. Turn the heat to high and bring to a quick boil.
3
Add the tilapia with lime juice and other ingredients to the pot, plus the rest of the onions and most of the cilantro, reserving some aside for garnish. Add the shrimp. Put the lid on tightly and cook for NO MORE THAN 4 minutes--any longer and the shrimp will be tough! Pour into bowls and garnish with fresh cilantro.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound tilapia or flounder filets, cut in 1-inch pieces, 1 cup lime juice, 2 purple onions, sliced thin, 1 bunch fresh cilantro, chopped, and more.

Yes, Quick Peruvian Seafood Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Peruvian Seafood Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions