Chilcano de Pescado - Peruvian Recipe Raises the Dead

The Fish Chilcano It is a very popular soup that is prepared and consumed throughout Peru; As is obvious, it is made with the most abundant fish in each area of ​​our country. This preparation, which is so typical of our country, is very rich and has great nutritional properties. It is customary to serve it as a starter accompanied by a few drops of lemon and fried canchita.

  1. History of the fish chilcano
  2. Chilcano fish recipe
    1. Ingredients
    2. Preparation
    3. Tips or secrets of the fish chilcano

History of the fish chilcano

In relation to origin of the chilcano of fish There are some words reflected in Sergio Zapata's "Dictionary of Gastronomy" that refer to the fact that this preparation has taken this name from the Chilca town, which is located near Lima and where this soup was prepared by fishermen with fish heads , tomato, onion, garlic, lemon and chili.

This delicious dish is considered a "dead lifter" and has great energetic properties due to the large amount of phosphorus it contains, which is why it is the favorite of many after a long night of partying.

Chilcano fish recipe

Prepare this rich fish chilcano which is very easy and quick to prepare. Take a risk and you will see how you delight the palates of all your guests, they will surely thank you. See the step by step below.

Kitchen: Peruvian
portions: 6 persons
calories: 215 calories
Preparation: 10 minutes
Cooking: 30 min
Total: 40min


  • 1 kilo of fish
  • ½ carrot cut into chunks
  • 1 red onion diced
  • 1 stick of celery finely chopped
  • 2 cloves of garlic, diced
  • 1 sprig of finely chopped parsley
  • 1 leek branch finely chopped
  • 2 tablespoons finely chopped coriander
  • 1 branch of Chinese onion finely chopped
  • Ají limo to taste
  • Salt and pepper to taste


  1. The first thing you should do is clean the fish very well. Then separate the head, backbone, fins and tail. Cut the fish meat into medium pieces and reserve them.
  2. Next, put cold water in a pot and add the fish heads, backbones, fins, tails, red onion, garlic, celery, leek, carrot, coriander and parsley. Let cook for 25 minutes.
  3. During the cooking of the broth a foam will appear, which you must remove with the help of a spoon.
  4. When the cooking time is over, strain the chilcano broth and add the meat of the fish that you had reserved. Let cook for 5 minutes.
  5. Then season the broth with salt and pepper to taste.
  6. To finish, remove from heat and serve. You can decorate with a few slices of hot pepper and a few slices of lemon. To accompany it, you can add a little mountain canchita and chopped Chinese onion.

Tips or secrets of the fish chilcano

  • You should always use fresh fish and preferably white fish such as corvina or bonito.
  • Although it seems like a strange piece of advice, the water where you will cook the fish remains must be very cold, this will help to intensify the flavor of the broth.
  • You can also add a cup of dry white wine just as you add the fish pieces.

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