Quick Peruvian Seafood Soup with Lime-Marinated Fish

Prep: 15 minCook: 25 min4 servingsmediumPeruvian
Quick Peruvian Seafood Soup with Lime-Marinated Fish

A vibrant Peruvian-inspired seafood soup featuring tilapia marinated in lime juice with cilantro and onions, combined with tender potatoes, corn, white beans, and shrimp in a flavorful broth. The fish is briefly cured in citrus before being added to the soup, creating layers of bright, zesty flavor. Perfect for weeknight dinners when you want something warming yet fresh, this soup comes together in under 30 minutes of active cooking. The key is timing - the seafood cooks quickly at the end to maintain tender texture.

Gluten-FreeDairy-FreeNut-Free

Ingredients

4 servings
  • 1 pound tilapia or flounder filets, cut in 1-inch pieces
    cod or halibut1:1seafood

    firmer white fish works well

  • 1 cup lime juice
  • 2 purple onions, sliced thin
    yellow onions1:1basic

    standard substitute

  • 1 bunch fresh cilantro, chopped
  • 1 tablespoon red pepper paste, rocoto or whatever available
    chipotle paste or sriracha1:1heat

    adjust quantity to taste

  • 4 cloves garlic, sliced
  • 1 can corn kernels
  • 1 pound potatoes, washed, sliced in chunks, peels on
  • 1 can white beans, navy, great northern, etc.
    dried beans1:1preparation

    cook beans separately first

    Full guide →
  • 1 can diced tomatoes
  • 1 pound large shrimp
  • salt, to taste(optional)

Instructions

  1. 1

    Place tilapia in a bowl and pour lime juice, half the cilantro, and half the onions over it

  2. 2

    Mix in red pepper paste and salt, toss well and refrigerate for 1 hour

  3. 3

    In large soup pot, add 2 quarts water with potatoes, corn, beans, tomatoes, and garlic

  4. 4

    Bring to boil then simmer on medium for 20 minutes until potatoes are almost tender

  5. 5

    Turn heat to high and bring to quick boil

  6. 6

    Add marinated tilapia with its liquid, remaining onions, most cilantro, and shrimp

  7. 7

    Cover tightly and cook for no more than 4 minutes

  8. 8

    Pour into bowls and garnish with reserved fresh cilantro

Tips

Tip 1

Don't overcook the seafood in the final step - 4 minutes maximum keeps shrimp tender and fish from breaking apart

Tip 2

Reserve some cilantro for garnish to add fresh color and bright flavor just before serving

Tip 3

The lime marinade partially 'cooks' the fish, so it needs very little time in the hot soup

Good to Know

Storage

Refrigerate for up to 2 days - reheat gently to avoid overcooking seafood

Make Ahead

Can prepare marinade and chop vegetables up to 4 hours ahead

Serve With

Serve immediately while hot with crusty bread or crackers

See pairing guide →

Common Mistakes

Watch

Don't cook seafood longer than 4 minutes to avoid tough, rubbery texture

Watch

Don't skip the marinating time - it adds essential flavor and partially cooks the fish

Substitutions

purple onions→
yellow onions1:1basic

standard substitute

tilapia→
cod or halibut1:1seafood

firmer white fish works well

red pepper paste→
chipotle paste or sriracha1:1heat

adjust quantity to taste

canned beans→
dried beans1:1preparation

cook beans separately first

Find more substitutions →

FAQ

Can I use frozen shrimp for this recipe?

Yes, thaw completely and pat dry before adding. Frozen shrimp may need an extra minute of cooking time.

What if I don't have red pepper paste?

Substitute with chipotle paste, sriracha, or even a pinch of cayenne pepper mixed with tomato paste.

How long will this soup keep in the refrigerator?

Store for up to 2 days maximum. Reheat very gently to prevent the seafood from becoming tough and overcooked.