Tacu Tacu de Mariscos (Base de Coliflor, Keto)
Seafood Tacu Tacu (Keto Modified, Cauliflower Base)
Yes, with a tweak: confirm cauliflower is used as the base instead of rice and beans. About 10g net carbs per serving, on the higher side for Peruvian food, so watch the portion.
What it is
A keto-friendly reimagining of the classic Tacu Tacu, where a savory 'cake' is skillfully formed from seasoned mashed cauliflower instead of the traditional rice and beans. This base is pan-fried to achieve a crispy exterior, then generously topped with a vibrant mixed seafood medley (shrimp, calamari, mussels) bathed in a rich, creamy, and spicy ají panca and ají amarillo-infused sauce.
Key ingredients
Mixed seafood (e.g., shrimp, calamari, mussels), cauliflower, onion, garlic, ají amarillo paste, ají panca paste, fish broth, heavy cream, olive oil, cilantro, salt, black pepper, a touch of lime juice.
How to make it keto
Crucially, confirm cauliflower is used as the base instead of rice and beans. Ensure no flour or starch is used to thicken the seafood sauce. Verify ají pastes are pure and free of added sugars. Request cooking in olive oil or butter.
Watch out for
Traditional rice and beans used by default. Flour/starch in the seafood sauce as a thickener. Hidden sugars in ají pastes. Some seafood mixes might include high-carb vegetables like peas.
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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