Preparation

Make a dressing with the garlic cloves, the ají panca, the paprika, the pepper to taste and a pinch of toothpick and cumin. then add the chopped onion lengthwise, the green chili in strips and a handful of coriander, parsley and mint. Add the fish stock and, when it starts to boil, add the crabs. wait half an hour for them to be ready. when they are cooked, remove and burst the shell into a container and return to the pot with all the juice that has been poured. a substantial sweat should form. Serve in a deep dish, but first add the salt. garnish with the chopped Chinese onion.

Ingredients

  • 4 crabs
  • 2 cloves of garlic
  • 1 onion
  • 1 green pepper
  • 1 Chinese onion
  • 1 cup of fish broth
  • 1 tablespoon of aji panca
  • 1 tablespoon of paprika
  • peppermint
  • coriander
  • parsley
  • toothpick
  • cumin
  • salt and pepper