Aguadito Soup Recipe: Crispy Celery Crown Topping on Creamy Tomato Base

This aguadito soup recipe brings the coastal flavors of Peru to your kitchen with its signature crispy celery crown and velvety tomato broth. The secret lies in perfectly balancing textures—crunchy fried celery against a rich, creamy base that wraps around tender fish or meat.

I've refined this recipe over years to capture that authentic restaurant experience at home, where every bite delivers both comfort and tradition.

The foundation starts with a slow-simmered tomato broth infused with garlic, cumin, and ají amarillo, creating depth that carries through the entire dish. While the broth works its magic, the celery crown transforms ordinary vegetables into a golden, crispy masterpiece—light enough to float atop the soup without sinking.

This technique is what sets aguadito apart from other fish soups, turning a simple vegetable into the star garnish.

What you'll achieve is a bowl of soup where every element plays its part: tender protein, aromatic broth, and that signature crunch from the celery crown that keeps coming back for more.

The contrast of temperatures—warm soup against cool, crispy celery—makes each spoonful unforgettable. This is the kind of dish that transforms an ordinary meal into a celebration of Peruvian coastal cuisine.

The beauty of aguadito lies in its versatility—you can use firm white fish like sea bass, or hearty cuts of meat for a richer version.

The crispy celery crown technique is foolproof once you master it, and the broth can be made ahead, allowing you to focus on the final assembly when guests arrive. Let's bring this classic Peruvian dish to your table with confidence.

Ingredients for aguadito soup

Coastal Peruvian flavors with crispy celery crown and creamy tomato broth—just 15 ingredients to transform your kitchen.

The celery crown is the star, so grab thick, crisp stalks—the kind that snap when bent. Whole Foods or Latin markets usually have the best selection. For the tuna, sushi-grade is non-negotiable (no one wants raw fish nightmares). If you can't find ají amarillo paste, mix 1 tbsp yellow curry powder with 1 tbsp tomato paste as a backup—it won't be identical, but it'll add warmth. The San Marzano tomatoes? Worth every penny for that sweet, rich flavor. Skip the canned versions with added salt—you want to control the seasoning here.

No panko? Toast regular breadcrumbs in a dry pan first—they'll get crispier. Running low on chicken stock? Vegetable stock works too, just add a pinch of MSG to mimic umami depth. The celery crown needs to stay light—if yours sinks, you fried it too long. Trader Joe's has pre-made celery sticks if you're desperate, but they won't have that restaurant-quality crunch. For the tuna, sea bass or halibut work perfectly if you want to switch proteins. And if you're feeling fancy, add a splash of white wine to the broth while simmering—just 2 tbsp does the trick.

This soup tastes even better the next day—make the broth ahead and store it covered in the fridge. The celery crown? Keep it separate until serving to maintain that perfect crunch. Freezes beautifully for 3 months if you portion the broth carefully. For the celery crown, reheat in a dry pan for 30 seconds before serving—no oil needed. And if you're making this for a crowd, double the celery crown ingredients—they disappear fast!

Step-by-step instructions for aguadito soup

Here's how to create this Peruvian favorite with a perfectly crispy celery crown and velvety tomato base.

Cut the 4 whole celery stalks lengthwise into thin strips, keeping them whole like petals. In a small bowl, whisk together the 0.25 cup all-purpose flour, 0.5 cup panko breadcrumbs, 1.5 tsp salt, and 0.5 tsp black pepper. Dip each celery strip into the 0.75 cup extra-virgin olive oil (enough to lightly coat), then roll in the flour mixture until fully coated.

Heat 0.25 cup extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Fry the celery strips in batches for 1-2 minutes per side until they turn a beautiful golden brown and become crispy. Remove and drain on paper towels, keeping them warm. The celery should be crunchy enough to stand up to the creamy soup beneath.

In the same skillet (no need to clean it), add 1 whole yellow onion sliced into thin strips and cook over medium heat for 5 minutes until softened. Add the 6 cloves minced garlic and 2 tbsp ají amarillo paste, cooking for another 1 minute until fragrant—this is where the soup gets its signature depth.

Pour in the 1 can crushed San Marzano tomatoes and 2 cups chicken stock, scraping up any browned bits from the bottom. Stir in the 1 tsp ground cumin and bring to a gentle simmer. Let it cook uncovered for 15 minutes until the flavors meld and the mixture reduces slightly, creating a rich, concentrated base.

Add the 1.5 lb yellow fin tuna steak (cut into 1-inch pieces) to the simmering tomato mixture. Cook gently for 3-4 minutes until the tuna is just cooked through—it should still be tender but no longer translucent. Remove the tuna with a slotted spoon and set aside.

Stir in the 0.5 cup heavy cream and 1 tbsp lemon juice, simmering for another 2 minutes just to warm through. The soup should be velvety with a perfect balance of acidity from the lemon and richness from the cream. Season with additional salt if needed—this is where you can adjust the flavor to your liking.

Return the tuna to the soup and gently stir. Ladle the warm soup into bowls, then arrange the crispy celery crown on top like a flower. The contrast between the crunchy celery and creamy soup is what makes this dish so special. Serve immediately while the celery is still crisp and the soup is steaming hot.

For the best experience, I like to sprinkle with a pinch of black pepper right before serving—it adds a little kick that cuts through the richness. The celery should hold its shape and stay crisp, while the soup will be smooth and comforting. This is the perfect balance of textures and flavors that makes aguadito so satisfying.

Creative variations of aguadito soup

Peruvian Coastal Twist

For an extra Peruvian touch, swap the tuna for fresh sea bass or corvina—these fish are staples in coastal Peru and pair beautifully with the ají amarillo.

I like to marinate the fish in 1 tbsp lime juice and 1 tsp ground cumin for 15 minutes before adding it to the soup. This adds a bright, citrusy note that balances the richness of the cream. 🌊

Spicy Ají Variations

If you can't find ají amarillo paste, try these alternatives: 1 tbsp yellow curry powder with 1 tsp smoked paprika for warmth, or ½ tsp cayenne pepper mixed with 1 tbsp tomato paste for heat.

For a milder version, reduce the ají amarillo to 1 tbsp and add ½ tsp ground coriander to enhance the earthy notes. Adjust to taste—ají is what gives aguadito its signature depth!

Vegetarian Version

Skip the fish entirely and add 1 cup cooked chickpeas or ½ cup shredded rotisserie chicken for protein. For a heartier vegetarian bowl, stir in ½ cup cooked quinoa or 1 cup diced sweet potato during the final 5 minutes of simmering.

The celery crown remains the star, so keep it crispy and prominent. 🌱

Creamy vs. Light Broth

Want a lighter broth? Reduce the heavy cream to ¼ cup and stir in 2 tbsp Greek yogurt at the end for tanginess. For extra richness, replace the cream with ½ cup coconut milk—it adds a subtle sweetness that pairs well with the ají.

Both versions work, but the classic aguadito relies on that creamy texture for its signature comfort.

Herb Garnish Options

Finish with fresh herbs to elevate the dish: 2 tbsp chopped cilantro for brightness, 1 tbsp sliced scallions for crunch, or ½ tsp dried oregano for an earthy note.

I love adding a sprinkle of tajín (a Mexican chili-lime seasoning) for a zesty kick. The herbs should complement, not overpower, the celery crown’s crunch. ✨

Make-Ahead Tips

Prepare the broth and celery crown separately up to 2 days ahead. Store the broth in an airtight container in the fridge, and keep the celery crown in a paper towel-lined container to maintain crispness.

Reheat the broth gently on the stove, then add the fish and cream just before serving. The celery crown reheats best in a dry skillet for 30 seconds to restore its crunch. 💡

Frequently asked questions