Chupe de camarones is the Lima-Arequipa creamy river-shrimp chowder: prawns simmered with aji panca, potato, evaporated milk, queso fresco, choclo, rice and a poached egg per bowl.

A criolla colonial chowder built on the Arequipa river-shrimp catch and brought along the highway to Lima during the 19th century. The queso fresco-and-milk thickener is the limena innovation; the aji panca colour comes from the Andean foothills. The Wednesday lunch standard for criolla restaurants since the 19th century. Las Brujas de Cachiche, El Bolivariano and Punto Azul keep the dish in regular rotation through the Lima winter.

Where to eat Chupe de Camarones in Lima

3 editor picks for Chupe de Camarones in Lima, ranked by editorial score. All Lima signature dishes · Chupe de Camarones across every city.

  • Astrid y Gaston

    Order The tasting menu, anchored by the cuy pekines (Peking-style guinea pig).

    Astrid y Gaston at Casa Moreyra in San Isidro is Gaston Acurio and Astrid Gutsche's 1994 flagship, in a 17th-century San Isidro hacienda from 2014.

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  • Pescados Capitales

    Order The ceviche siete pecados (seven sins) and a jalea to share, with maracuya juice.

    Pescados Capitales on Av Mariscal La Mar 1335 in Miraflores pioneered the cevicheria corridor, with a sin-named menu and sophisticated seafood program.

    DetailsDirections

  • El Bolivariano

    Order The aji de gallina and the lomo saltado; finish with a suspiro limena.

    El Bolivariano in Pueblo Libre Lima is the criolla institution housed in a republican casona, tracing tradition to the 1780s with the canonical carta.

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Make it at home

Serves Serves 460 minIntermediate

Ingredients

  • 500g whole river prawns (camarones de rio) or large shrimp, heads on
  • 3 tbsp aji panca paste
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 2 medium potatoes, diced
  • 1 large corn cob (choclo), cut in rounds
  • 100g rice
  • 200g queso fresco, cubed
  • 200ml evaporated milk
  • 4 eggs
  • 60ml vegetable oil
  • 2 tomatoes, diced
  • Oregano and salt to taste
  • Coriander leaves

Method

  1. Remove shrimp heads and shells; reserve. Set the cleaned shrimp aside.
  2. Saute shrimp heads and shells in oil 5 minutes. Add 1.5L water, simmer 20 minutes. Strain stock, discard solids.
  3. In a clean pan, sweat onion and garlic in oil 5 minutes. Add aji panca and tomato; cook 5 minutes.
  4. Pour in shrimp stock; add potato, corn and rice. Simmer 15 minutes until tender.
  5. Add cleaned shrimp and queso fresco. Simmer 4 minutes.
  6. Stir in evaporated milk; do not boil after this. Adjust salt.
  7. Crack one egg per bowl into the hot soup; cover and let the eggs poach in the residual heat 3 minutes.
  8. Garnish with oregano and coriander; serve.

Editor tip. The chupe must not boil after the milk goes in or it curdles. Add the shrimp last so they stay tender.

Common allergens: Shellfish, Dairy, Egg.