As much as I love a good lomo saltado, I also like to vary it a bit, and make a seafood saltado to serve as a charming and delicious appetizer. If you do this, forget about the French fries or rice that usually accompany this dish, as they won’t be necessary. When I make this version, I use scallop shells as mini dishes and spoons at the same time. Pretty and practical.
For a little dramatic effect, place some salt in the center of the plate, drizzle with a splash of alcohol, and light with a match. My only advice is to be extremely careful with your hands when you do this!
Don’t you think this is a lovely and romantic dish that would fit perfectly in a Valentine´s Day dinner table? It cooks in the blink of an eye, is very tasty, and the presentation is stunning. Your significant other (or your friends!) will most likely be impressed, and you will spend less time in the kitchen, and more time enjoying each other’s company.
- 8 oz. shrimp, cleaned
- 4 oz. scallops
- 4 oz squid, sliced
- 3 tablespoons vegetable oil
- 2 garlic cloves, finely chopped
- 1 red onion cut in thick slices
- 1 cup grape tomatoes cut in half
- 1 seeded and ribbed aji amarillo chili pepper cut in thin slices (you can substitute with 1 tablespoon of aji amarillo paste, or with any chili pepper you can find)
- 3 tablespoons soy sauce
- 3 tablespoons red wine vinegar
- Salt and pepper
- ½ cup fresh cilantro, chopped
- Combine shrimp, scallops and squid in a bowl and season with salt and pepper.
- Put a wok or a pan over very high heat. Add the oil and saute the seafood in two or three parts so they don’t steam and cook for about 4 minutes.
- Add the garlic, onion, tomato, and aji amarillo, and stir for a couple of minutes. Add the soy sauce and vinegar and mix everything lightly. Season with more salt and pepper if needed.
- Turn off the heat, add chopped cilantro, and serve at once on scallop shells.
Peru Delights
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