Tacu Tacu en Salsa de Camarones

Name: Tacu Tacu en Salsa de Camarones
Cuisine: Peruvian
Ingredients: 7 oz (200 g) lima or butter beans, soaked overnight; 1 cup cooked rice (see Arroz a la Peruana, without the corn kernels); 7 oz (200 g) lima or butter beans, soaked overnight; 1 red onion, chopped fine; 3 cloves garlic, minced; 1 cup cooked rice (see Arroz a la Peruana, without the corn kernels); ½ cup vegetable oil; Salt and freshly ground pepper; Oil for frying; ¼ cup evaporated milk; 4 tbsp ají amarillo paste; 2 cups Crayfish Coral Sauce; 1 tsp butter; 4½ oz (125 g) peeled fresh crayfish tails; Salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This dish uses Luis Felipe Arizola’s recipe for Tacu Tacu, filled with sautéed crayfish tails and swamped in a rich and delicious crayfish coral sauce. We have also integrated Rosita Yimura’s precepts on the crayfish filling.

Ingredients

Americas
Peru
Fish course
Gluten-free
Pescatarian

Ingredients

Method