Chaufa de Mariscos
A vibrant Peruvian seafood fried rice that sizzles with shrimp, scallops, and fish. Tossed with soy sauce, ginger, and lime for bold, umami-rich flavor.
- Total time
- 45 min
- Servings
- 4
- Calories
- 410
- Protein
- 32g
Ingredients
- 3 cups cooked white rice, chilled
- ½ lb shrimp, peeled and deveined
- ½ lb sea scallops
- ½ lb firm white fish fillet (halibut or cod), cubed
- 4 clove garlic cloves, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 1 whole lime, cut into wedges
- 3 whole scallions, sliced (white and green parts separated)
Instructions
- 1
Pat shrimp, scallops, and fish dry with paper towels. Season all with salt and pepper.
- 2
Mince garlic and ginger. Slice scallions, keeping white parts separate from green.
- 3
Heat 2 tbsp oil in a 14-inch wok or large skillet over high heat until it shimmers.
- 4
Add shrimp and scallops; sear without stirring for 2 minutes until edges pink slightly.
- 5
Stir once, then add fish cubes. Cook 2 more minutes until shrimp are opaque throughout.
- 6
Push seafood to the side. Add 1 tbsp oil to the empty space, then add garlic and ginger.
- 7
Stir garlic-ginger into seafood for 30 seconds until fragrant.
- 8
Add chilled rice, breaking up lumps with a spoon. Toss constantly for 3 minutes.
- 9
Pour soy sauce over rice and toss for 1 minute until sauce coats everything evenly.
- 10
Fold in scallion whites. Scatter green tops over the top.
- 11
Divide into bowls. Serve with lime wedges on the side.
Tools you’ll need
- 14-inch wok or large skillet
- cutting board
- chef's knife
- paper towels
- wooden spoon
- measuring spoons
- measuring cups
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