The Pescado A Lo Macho Recipe is a famous Peruvian seafood dish. It’s made with tender fish fillets covered in a rich, spicy seafood sauce.
The sauce is filled with shrimp, squid, and mussels, all cooked in a creamy tomato base. The flavor is bold, zesty and full of warmth. It’s a dish that feels like the ocean in every bite.
When I First Tried the Pescado A Lo Macho Recipe
I first tried this dish at a small restaurant in Lima. The sauce was spicy and full of seafood flavor.
I loved how the fish stayed soft under the thick, creamy sauce. When I made it at home, it reminded me of that same warmth and comfort.
Recipe Card Info
- Recipe Name: Pescado A Lo Macho Recipe
- Servings: 4 servings
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Course: Main Course
- Cuisine: Peruvian
- Calories: 380 kcal per serving
Equipment List
- Large frying pan
- Medium saucepan
- Knife and cutting board
- Measuring spoons and cups
- Spatula
Ingredients You Need for Pescado A Lo Macho Recipe
- 4 white fish fillets (such as sea bass or tilapia)
- 1 pound mixed seafood (shrimp, squid, mussels, clams)
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tomato (chopped)
- 1 tablespoon aji amarillo paste (Peruvian yellow chili paste)
- 1 cup tomato sauce
- ½ cup heavy cream
- ½ cup white wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley (for garnish)
These simple ingredients come together to create a rich and flavorful seafood sauce that makes this dish special.
Step-by-Step Guide
Step 1: Prepare the Fish
Season the fish fillets with salt and pepper. Heat olive oil in a frying pan. Cook the fish for about 3 minutes on each side until golden brown. Remove and set aside.
Step 2: Cook the Seafood
In the same pan, add shrimp, squid, and mussels. Cook for 3–4 minutes until they start to open and release flavor. Remove them and set aside.
Step 3: Make the Sauce
In a saucepan, heat a bit of olive oil. Add chopped onion and garlic. Cook until soft and fragrant. Add tomato, aji amarillo paste, and tomato sauce. Stir well and let it cook for 5 minutes.
Step 4: Add Wine and Cream
Pour in white wine and cook for 2 minutes. Then add heavy cream and stir until smooth. Let the sauce simmer for 5–7 minutes until it thickens slightly.
Step 5: Combine Everything
Add the cooked seafood into the sauce. Stir gently to coat everything evenly. Taste and adjust salt and pepper.
Step 6: Serve
Place the cooked fish fillets on a plate and pour the seafood sauce over them. Garnish with chopped parsley.
Tips to Make the Best Pescado A Lo Macho Recipe
- Use fresh seafood for the best flavor.
- Don’t overcook the fish; it should stay soft.
- Aji amarillo gives an authentic Peruvian taste.
- Add a splash of lime juice for a zesty touch.
- Serve immediately while hot for the best texture.
Serving Suggestions
You can serve Pescado A Lo Macho Recipe with white rice or fried plantains. It also tastes great with boiled potatoes or crusty bread to soak up the sauce. A fresh green salad on the side makes the meal complete.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to two days. Reheat slowly in a pan over low heat. Avoid microwaving for too long, as the seafood can become tough.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 kcal |
| Protein | 36 g |
| Fat | 20 g |
| Carbohydrates | 10 g |
| Sugar | 3 g |
| Sodium | 540 mg |
FAQs about Pescado A Lo Macho Recipe
Can I use frozen seafood?
Yes, just thaw it completely before cooking.
Can I skip the aji amarillo paste?
You can use paprika or chili paste as a substitute, but it changes the flavor.
Can I use coconut milk instead of cream?
Yes, it gives a tropical twist to the dish.
What fish is best for this recipe?
White, firm fish like tilapia, cod, or sea bass works best.
Can I make it less spicy?
Use half the amount of chili paste or skip it.
Conclusion
The Pescado A Lo Macho Recipe is a rich, comforting, and flavorful Peruvian seafood dish. The mix of creamy sauce, tender fish, and spicy seafood makes it unforgettable.
It’s easy to make and perfect for special dinners or when you want to enjoy something exotic. Try this recipe once, and you’ll love its bold and satisfying taste.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
