| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 456 | 20g | 7g | 43g |
| sugars | fibre | protein | salt |
| 10g | 6g | 25g | 1.2g |
Why I Love Peruvian Seafood Corn Pie
Let’s talk about my recent culinary masterpiece: the Peruvian Seafood Corn Pie. Being an ardent lover of seafood, my heart is always drawn towards dishes that celebrate this beautiful bounty of the ocean. Coming from a cozy corner of Maine where I’ve spent countless hours perfecting New England seafood dishes, I was excited to venture outside my usual lobster rolls and clam chowders. But believe me when I say, this beautiful dish is no less a salty breeze of the Atlantic. The Peruvian Seafood Corn Pie is a blissful combination of my native seafood expertise and an exploration of exciting, exotic flavors.
Diving into Familiar and Unfamiliar Waters
This recipe, at its core, is a savory pie with an assortment of seafood trapped in a rich corn batter. It almost reminds me of a classic shrimp pot pie, but with a unique twist. Its vibrancy gleams through not only in its appearance but also in its complex flavor profile. The taste of mixed seafood along with the spicy kick of aji amarillo and the natural sweetness of corn create an irresistible blend.
The Inspiration Behind Peruvian Seafood Corn Pie
This recipe is partially inspired by renowned Peruvian chef Gastón Acurio, who is celebrated for promoting Peruvian cuisine around the globe. His dedication to showcasing Peruvian recipes on the global stage led me to discover the beauty of Peru’s culinary art, and thus, the Seafood Corn Pie was born. Though I cannot claim it to be an authentic Peruvian recipe, it certainly embodies the spirit of Peruvian cuisine.
This exotic dish breathes vibrancy and flavor into any meal. It pairs wonderfully with a side of green salad to offset its rich and spicy notes. Or, if you’re feeling particularly adventurous, serve it with a helping of Peruvian-Style Roasted Chicken with Sweet Onions.
Whether you’re a seafood aficionado like me, or an adventurous foodie ready to embark on a culinary journey, the Peruvian Seafood Corn Pie surely promises an unforgettable gastronomic experience. Prepare to be enchanted by this alluring blend of Atlantic seafood and Peruvian flavors.
What You’ll Need
- 1 tablespoon olive oil
- 2 medium onions, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 cup tomatoes, diced
- 1 tablespoon aji amarillo paste
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 pounds mixed seafood (shrimp, squid, and fish)
- 1/2 cup white wine
- 1 cup fresh basil, chopped
- 6 cups of fresh corn kernels
- 4 eggs
- 1 cup evaporated milk
- 1 cup queso fresco, crumbled
- Salt and pepper to taste
- 2 tablespoons butter, melted
Method
Step One
Heat the olive oil in a large pan over medium heat. Add the chopped onions and minced garlic, sauté until they are soft and fragrant. This should take about five minutes.
Step Two
Add the chopped red bell pepper, diced tomatoes, aji amarillo paste, cumin, and oregano to the pan. Stir everything together and cook for an additional five minutes.
Step Three
Add the mixed seafood to the pan. Pour in the white wine, and let everything simmer together for about 10 minutes. Once the seafood is fully cooked, add in the fresh chopped basil. Season everything with salt and pepper to taste, then set the pan aside.
Step Four
In a blender, add the fresh corn kernels, eggs, evaporated milk, and the crumbled queso fresco. Blend everything together until you have a smooth mixture.
Step Five
Preheat your oven to 350°F (180°C). In a casserole dish, layer the cooked seafood mixture on the bottom. Pour the corn mixture on top, making sure it covers the seafood completely. Drizzle the melted butter over the top.
Step Six
Bake the pie in the oven for about 40 to 45 minutes, until the top is golden brown and the inside is set. Let it cool for a few minutes before serving.
