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Pescado a lo macho is a traditional Peruvian seafood sauce that’s savory, hearty, fragrant, and slightly spicy. Leo, founder of the Santa Cruz local brand Charapa, shares his dairy-free take on this classic recipe with us. This recipe is versatile.
You can use any seafood you’d like, you can omit white wine if you have it, you can use store-bought fish stock if you don’t want to make your own- the list of variations is endless!
Give this recipe a try and let us know what you think. You can grab Charapa’s aji amarillo and aji rocoto from our in-person harbor shop or online store.