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A Splash of the Peruvian Coast: Leche de Tigre and The Arroz Con Mariscos
You can’t live on brisket and tacos alone in Texas, or at least that’s what I was telling myself. I was in San Antonio, a city with a deep and delicious Tex-Mex soul, but I was craving something different. Something bright and zesty and completely unexpected. And that’s how I found Leche de Tigre.
The name itself was a jolt. I knew that Leche de Tigre, or “tiger’s milk,” is the name for that incredible, citrusy, spicy marinade that is the heart and soul of ceviche. To name your whole restaurant after it? That’s a bold, confident move. It told me this place wasn’t messing around.
I walked in, and it was like stepping out of the Texas heat and into a breezy, modern spot on the coast of Lima. The place was just buzzing. It was bright and loud in the best way, with a vibrant, colorful mural and the happy chatter of people sharing plates and sipping cocktails. It felt like a party I was very happy to have stumbled into.
This place didn’t feel like it was a hundred years old. It felt new and exciting. I got to talking and learned that this was exactly the point. The whole idea behind Leche de Tigre was to bottle up the energy of a seaside cevicheria in Peru and unleash it in San Antonio. It was started by a chef who was completely passionate about showing people the real, vibrant, punchy flavors of his home country.
It’s a place born from a love for a specific flavor profile. That zesty, fresh, slightly spicy kick of a perfect ceviche. The whole restaurant is a celebration of that. It’s not trying to be a quiet, formal dining room. It’s a place that’s loud and proud and full of life, just like the food it serves.
The menu was a beautiful tour of the Peruvian coast. As tempting as the ceviche was, my eyes landed on a dish that sounded like the ultimate comfort food. The Arroz Con Mariscos.
Let me tell you, this wasn’t just rice and shrimp. What came to the table was a beautiful, delicious celebration in a bowl. It was a mountain of gorgeous, saffron colored rice, glistening and studded with what looked like all the jewels of the sea. There were plump shrimp, tender calamari, and sweet scallops, all mixed in with bright green peas and red peppers. The smell was incredible, like the ocean and saffron and spice all at once.
I took a big spoonful, and it was a flavor explosion. The rice was so rich and savory, with each grain perfectly cooked and packed with that wonderful seafood broth flavor. And the seafood was so fresh and sweet. It was a dish that was both incredibly comforting and wildly exciting. Every bite was a perfect little treasure hunt, finding another piece of tender calamari or a sweet little scallop.
Leche de Tigre was a total surprise and an absolute gem. It’s a place that’s so full of passion and life, it’s impossible not to get swept up in it. It’s a vibrant, delicious splash of the Peruvian coast, and it’s a place that’s not just serving food. It’s serving up sunshine.
My Kitchen’s Peruvian Party
That big, beautiful bowl of seafood rice just wouldn’t leave my head. I knew I had to try and bring some of that Peruvian sunshine into my own kitchen. It seemed like the kind of dish that’s perfect for sharing, a real party in a pot.
The whole production starts with building a deep, savory flavor base. In a big, heavy pot, I softened some chopped onions and red bell peppers in some olive oil. Once they were nice and soft, I stirred in a whole lot of minced garlic until my kitchen started to smell incredible.
This is where the real magic starts to happen. I stirred in some smoked paprika and a spoonful of aji amarillo paste, this amazing Peruvian yellow chili paste that has a fruity heat to it. Then I added the rice, stirring it around for a minute to toast all the little grains and coat them in that flavorful oil.
Next, I poured in a good splash of white wine and let it bubble away. Then came the liquid gold, a really good seafood broth. I poured it in, gave everything one good stir, and brought it to a simmer. This is the part where you have to have faith and just let it do its thing. I covered the pot, turned the heat down low, and let the rice soak up all that deliciousness.
When the rice was just about perfect, it was time for the main event, the grand finale. I had a beautiful mix of seafood ready to go, some shrimp, some scallops, and some calamari. I gently folded my treasures from the sea into the rice, along with a big handful of frozen peas. I just put the lid back on and let everything steam together for a few more minutes. The seafood doesn’t need a long time to cook, just a few minutes to get happy in all that flavorful rice.
I fluffed it all up with a fork and finished it with a big handful of fresh, chopped cilantro. I spooned a huge pile into a bowl, and the smell was just intoxicating. It wasn’t the same as being in that loud, happy room in San Antonio. But as I took that first bite of savory rice and sweet seafood, it was a pretty perfect taste of that vibrant, coastal party.
Chef’s Notes: Peruvian Seafood Rice
• Use freshest seafood possible – Squid, scallops, and mussels should be firm and smell clean, not fishy.
• Do not overcook squid or scallops – Brief cooking keeps them tender; overcooking makes them rubbery.
• Homemade seafood broth adds depth – Crab and mussel simmering builds authentic umami flavor.
• Balance chili pastes carefully – Ají amarillo brings bright heat; ají panca adds smoky depth.
• Sauté aromatics until golden – Onion, tomato, and peppers create a rich base for rice absorption.
• Fold rice gently into seafood mix – Prevents breaking grains and keeps texture fluffy.
• Finish with lime juice and parsley – Adds acidity and freshness to balance richness.
• Pair with crisp sides – Green salad or grilled vegetables lighten the dish.
• Optional heat boost – Fresh ají chili or red pepper flakes intensify spice.
• Wine or beer pairing – Sauvignon Blanc or light lager complements seafood and chili notes.
Peruvian Seafood Rice
Dive into this vibrant and aromatic Peruvian Seafood Rice bursting with fresh scallops, squid, shrimp, and mussels. Perfectly balanced with spicy ají amarillo and ají panca chili pastes, enriched with ripe tomatoes and sweet peas, this dish promises a luscious medley of textures and bold flavors. Ideal for a wholesome lunch or dinner, it’s simple enough for home cooks yet irresistibly delicious for seafood lovers. Get ready to impress your guests with this authentic South American favorite!
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Ingredients
- Seafood Selection
3/4 pound assorted fresh seafood, including squid tubes and tails
6 pieces fresh large scallops, clean and patted dry
6 pieces fresh mussels or clams, scrubbed and debearded
1 small cleaned crab, or substitute with 1/2 pound of cooked shelled crab meat
- Rice and Vegetables
3 pounds cooked long-grain white rice, cooled and ready
1/2 cup fresh or frozen green peas, thawed if frozen
1 medium ripe tomato, finely chopped
1 small red bell pepper, diced small
1 medium red onion, finely diced
- Flavorings and Garnishes
3 tablespoons ají amarillo chili paste (yellow chili pepper paste)
3 tablespoons ají panca chili paste (smoky red chili paste)
3 tablespoons concentrated tomato paste
1 tablespoon garlic paste or freshly minced garlic
1/4 cup finely chopped fresh flat-leaf parsley
4 tablespoons extra virgin olive oil
1 1/2 cups crab and mussel broth or quality seafood stock
2 medium limes, juiced
- Seasoning
Salt and freshly ground black pepper, to taste
- Alternative Ingredients
Seafood Mix: Use frozen mixed seafood or substitute crab with cooked shrimp for crab allergies.
Ají Amarillo Paste: Substitute with yellow bell pepper and a pinch of cayenne pepper or mild hot sauce.
Ají Panca Paste: Replace with smoked paprika and a dash of chili powder for smoky flavor.
Long-Grain Rice: Swap with jasmine or basmati rice if preferred.
Garlic Paste: Use fresh crushed garlic or garlic powder.
Olive Oil: Substitute with avocado or canola oil.
Crab and Mussel Broth: Use vegetable broth or fish stock as a vegan-friendly substitute.
Directions
- Preparing Broth and Shellfish – Start by placing the small shrimp and mussels into a large pot. Cover them with cold water just until submerged. Bring to a gentle boil and simmer for 15 minutes to extract rich seafood flavors. Remove shrimp and mussels, then strain and reserve this broth for later use. This step produces a homemade seafood stock filled with umami. (Approx. 20 minutes)
- Softening Seafood – In another large pot, add the mixed seafood, fresh scallops, and squid. Cover with boiling water and let it soak briefly for exactly 5 minutes. Timing here is essential to avoid rubbery textures, especially for squid. Drain the water and set seafood aside. (Approx. 5 minutes)
- Cooking the Aromatic Base – Heat olive oil in a frying pan over medium-high heat. Add finely diced onion, ají panca paste, ají amarillo paste, diced red bell pepper, ripe tomato, and tomato paste. Sauté these ingredients for about 5 minutes or until the mixture becomes golden and fragrant. This will build a flavorful base combining smoky, spicy, and sweet notes. (Approx. 6 minutes)
- Adding Seafood and Broth – Incorporate the previously softened seafood into the sautéed base. Pour in reserved crab and mussel broth or seafood stock to cover the ingredients. Let this simmer gently for 10 to 12 minutes, allowing flavors to meld and the sauce to slightly reduce. Stir occasionally to prevent sticking. (Approx. 12 minutes)
- Combining with Rice and Final Assembly – Transfer the entire seafood mixture into a large pot. Add the cooked rice and gently fold to mix evenly, allowing the seasoned sauce to be absorbed by the rice. Warm over low heat for a few minutes if necessary. Taste and adjust salt and pepper seasoning. (Approx. 5 minutes)
- Serving and Garnishing – Spoon ample portions onto plates or bowls. Squeeze fresh lime juice generously over each serving, and sprinkle with freshly chopped parsley for a bright herbal finish. This adds vibrant acidity and balance to the rich seafood flavors. Optionally, offer extra lime wedges for guests. (Approx. 5 minutes)
Equipment
- large pot
- frying pan
- Cutting Board
- Chef’s Knife
- Mixing Bowls
- measuring cups and spoons
Notes
- To ensure success, use the freshest seafood possible and do not overcook squid or scallops to maintain tender textures. The homemade seafood broth adds incredible depth—do not skip this step! Serve with a crisp green salad or grilled vegetables to balance the richness. For extra freshness, garnish with cilantro or a drizzle of avocado oil. To add more heat, include finely chopped fresh ají chili or a pinch of crushed red pepper flakes. This dish also pairs beautifully with a glass of chilled Sauvignon Blanc or a light beer for a perfect meal experience.
Nutrition Facts
- Calories: 1606kcal
- Fat: 20g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 8g
- Cholesterol: 276mg
- Sodium: 916mg
- Potassium: 1384mg
- Carbohydrates: 299g
- Fiber: 12g
- Sugar: 8g
- Protein: 52g
- Vitamin A: 5273IU
- Vitamin C: 61mg
- Calcium: 215mg
- Iron: 7mg
FAQs: Peruvian Seafood Rice
What gives this dish its bright, signature flavor?
The bold, citrusy lift comes from techniques inspired by Leche de Tigre, which brings acidity, freshness, and balance to rich seafood dishes. In this recipe, Leche de Tigre–style elements like lime juice and seafood broth work together to enhance every bite without overpowering the rice.
Can I prepare parts of this recipe ahead of time?
Yes, you can prep the seafood broth and chop vegetables in advance to save time. This approach mirrors how Leche de Tigre is often prepared separately and folded in later, allowing Leche de Tigre flavors to stay vibrant and fresh when the dish comes together.
How do I avoid overcooking the seafood?
Timing is everything—brief soaking and gentle simmering keep textures tender. This careful handling is similar to Leche de Tigre preparation, where Leche de Tigre relies on precision to preserve the natural sweetness and softness of seafood.
Is this dish very spicy?
The heat level is moderate and well-balanced, with warmth rather than sharp burn. Just like Leche de Tigre, the spice is designed to complement acidity and seafood flavors, making Leche de Tigre–inspired dishes approachable even for those sensitive to heat.
What can I serve alongside this seafood rice?
A simple salad or lightly grilled vegetables works perfectly, keeping the meal fresh and balanced. These sides echo the clean, refreshing contrast found in Leche de Tigre, allowing Leche de Tigre-style brightness to remain the star of the table.
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