Lomo Saltado de Mariscos

Ingredients

• 500 grams Mixed seafood (shrimp, squid rings, scallops)
• 1 large Red onion, sliced into thick wedges
• 2 medium Plum tomatoes, sliced into thick wedges
• 1 tablespoon Yellow chili paste (Ají Amarillo)
• 3 tablespoons Soy sauce (Sillao)
• 2 tablespoons Red wine vinegar
• 3 cups French fries, freshly fried
• 2 cloves Garlic, minced
• 0.25 cup Fresh cilantro, chopped
• 3 tablespoons Vegetable oil

Instructions

1. 1

   Prepare the French fries separately until golden and crispy, then set aside.

2. 2

   Season the mixed seafood with salt and pepper. Heat a wok or large skillet over high heat with one tablespoon of oil.

3. 3

   Sear the seafood in small batches for 2 minutes until just cooked through, then remove from the pan and set aside.

4. 4

   Add the remaining oil to the hot wok and sauté the red onions and garlic for 1 minute until slightly softened but still crunchy.

5. 5

   Stir in the ají amarillo paste and tomatoes, cooking for another minute to slightly blister the tomato skins.

6. 6

   Return the seafood to the pan and pour in the soy sauce and red wine vinegar, tossing rapidly over high heat to create a smoky 'wok hei' effect.

7. 7

   Turn off the heat, add the chopped cilantro and the prepared French fries, tossing gently so the fries absorb the sauce without getting soggy.

8. 8

   Serve immediately with a side of white steamed rice.