Seafood Chicharrón - Quick and Easy Recipe

The shellfish crackling It is one of the most representative entrees of Peruvian cuisine, and on the coast it is usually consumed more frequently due to the large quantity of marine products. It is an extremely easy recipe to prepare, although it has its little secret to achieve that characteristic crispy crust.

  1. How to prepare shellfish crackling
  2. Seafood crackling recipe
    1. Ingredients
    2. Preparation
    3. Tips or secrets to prepare seafood chicharrón

How to prepare shellfish crackling

For prepare a rich shellfish crackling you just have to buy the seafood of your choice and season it with salt, pepper, cumin and soy sauce. And for the super crispy crust you will only need cornmeal or chuño.

After flouring each piece of shellfish, it remains to fry them in abundant oil. By following these simple steps you can taste a delicious homemade seafood crackling.

Seafood crackling recipe

Prepare this wonderful recipe for pork rinds that we bring you today and share with your loved ones in any special or casual meeting you have. Everyone will be delighted with this rich and crispy appetizer. See the step by step.

Kitchen: Peruvian
portions: 6 persons
calories: 370 calories
Preparation: 10 minutes
Cooking: 25min
Total: 35min


  • 1 kilo of seafood: squid, octopus, prawns, shrimp, scallops, among others.
  • 1 cup of chuño (dehydrated potatoes) or conventional flour
  • ½ cup silao (soy sauce)
  • vegetable oil c/n
  • Salt and pepper to taste
  • cumin to taste


  • Chinese onion to decorate
  • Lettuce leaves
  • Lemon
  • prepared mayonnaise
  • fried yuccas


  1. The first thing you should do is wash the shellfish very well. Cut them into medium pieces.
  2. Prepare a marinade for the seafood with salt, pepper, cumin and soy sauce. Let macerate for a few minutes.
  3. Arrange the flour or chuño in a cup.
  4. Flour each piece of seafood and remove the excess.
  5. Steam them over a steamer for 5 minutes. This step will ensure that they are cooked to perfection.
  6. Heat a frying pan with enough oil. When hot, fry the shellfish until golden brown.
  7. Remove and place them on absorbent paper.
  8. Serve on a tray on lettuce leaves and decorate with chopped Chinese onion. You can accompany them with fried yucca, lemon slices, mayonnaise and chili.

Tips or secrets to prepare seafood chicharrón

  • It is extremely important to use fresh seafood.
  • To make the seafood cracklings crispier, you can mix the flour with a little beer. It should be a thick mixture. Pass each piece and put them in the hot oil.
  • Use good quality oil so the flavor doesn't change.

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