Lomo Saltado de Mariscos
A vibrant Peruvian stir-fry of seared shrimp and squid with tomatoes, red onions, and cilantro. Crispy, quick, and bursting with bright flavor—serve over rice or with warm bread.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- ½ lb shrimp, large, peeled and deveined
- ½ lb squid, cleaned and cut into 1-inch rings
- 1 whole red onion, medium
- 2 whole tomatoes, medium
- 3 tablespoons olive oil
- ¼ cup fresh cilantro, chopped, plus salt and pepper to taste
Instructions
- 1
Place the red onion on a cutting board with the root end pointing left. Cut it in half lengthwise from root to tip, then place the flat side down and slice crosswise into half-moon pieces about 1/4 inch thick.
- 2
Place each tomato on the cutting board and slice it crosswise into 4 wedges, cutting straight down through the center, so you have chunks with a flat side and a curved side.
- 3
Pat the shrimp dry with a paper towel by pressing gently—this helps them brown instead of steam when they hit the hot pan.
- 4
Set a large skillet on medium-high heat. Pour in 1.5 tablespoons of olive oil and wait 90 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 5
Add the squid rings to the hot oil in a single layer and cook without stirring for 2 minutes until the edges turn golden and curl slightly, then stir and cook 1 more minute until the rings are pale and opaque throughout.
- 6
Transfer the cooked squid to a clean plate using a slotted spoon, leaving the oil in the pan.
- 7
Add the shrimp to the same hot pan in a single layer and cook without stirring for 90 seconds until the undersides turn pink and the edges are opaque.
- 8
Stir the shrimp and cook 90 more seconds until the entire surface is pink and the shrimp feel firm to the touch, then transfer to the plate with the squid.
- 9
Pour the remaining 1.5 tablespoons of olive oil into the pan and add the red onion slices. Stir constantly for 90 seconds until the onion begins to soften and the edges look translucent.
- 10
Add the tomato wedges to the pan and stir once every 15 seconds for 60 seconds until the tomato pieces release their juice and begin to look slightly broken down at the edges.
- 11
Return the cooked squid and shrimp to the pan, stirring once or twice to combine everything for 30 seconds until the mixture is warm throughout.
- 12
Remove the pan from heat and taste the mixture. Sprinkle with salt and pepper to your preference, starting with a small pinch and stirring to check.
- 13
Transfer the lomo saltado to a serving plate or bowls and scatter the fresh cilantro over the top.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- cutting board
- chef's knife
- slotted spoon
- wooden spoon
- paper towels
- serving plate or bowls
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