Parihuela acevichada

It consists of a soup based on marine products such as fan shells, crab, choros, octopus, and fish seasoned with a spicy base of Peruvian dressing, yellow pepper and ají panca, an acid (which can be lemon, beer, chicha de jora or wine), seaweed such as cochayuyo, and aromatic herbs, such as cilantro on top traditional peruvian ceviche. With a side of white rice.