Tapado de Mariscos
Seafood Coconut Stew (No Root Vegetables)
Yes, with a tweak: **Crucially, ensure no plantains, yucca, cassava, or other starchy root vegetables are added to the stew.** Confirm no added sugar in the broth. About 13g net carbs per serving, on the higher side for Guatemalan food, so watch the portion.
What it is
A rich and fragrant seafood stew from Guatemala's Caribbean coast (Livingston), featuring a variety of fresh seafood (such as white fish, shrimp, crab, and mussels) cooked in a creamy, flavorful coconut milk broth. Often seasoned with bell peppers, onions, and local herbs, with traditional high-carb root vegetables removed.
Key ingredients
White fish fillets, shrimp, crab, mussels, coconut milk, bell peppers, onion, garlic, cilantro, recado (annatto paste, small amount), olive oil, salt, black pepper.
How to make it keto
**Crucially, ensure no plantains, yucca, cassava, or other starchy root vegetables are added to the stew.** Confirm no added sugar in the broth. Request no rice on the side.
Watch out for
Traditional recipes often include plantains and root vegetables. Coconut milk can have some natural carbs, and some brands add sugar. Annatto paste can have a tiny bit of filler/starch. High-carb side dishes are common.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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