Arepa con Atún y Camarones (Arepa with Tuna and Shrimp)

Arepa con Atun and Shrimp (Arepa with Tuna and Shrimp)

It may have become apparent by now just how much I love arepas. I could eat them at every meal. This lunch was so good… a crispy arepa with simple and beautiful toppings… creamy tuna and shrimp.

Arepas have been a fairly trendy lunch fare in Colombian restaurants for a while. Originally, “arepas” were usually eaten for breakfast with butter and topped with eggs or cheese. But the uses of arepas have changed and they are now used for simple, easy and delicious lunch and dinner main dishes as well.

Tuna and Shrimp Arepa

A corn cake, on which ingredients are laid, creating a sort of open-faced sandwich. This simple idea can lead to an infinite number of variations. Like this Arepa with Atún y Camarones that I made for my sister and I for lunch about 3 weeks ago. Enjoy!

Arepa Recipe



(4 servings)

  • 4 cooked arepas
  • Tuna

  • 2 tuna cans
  • 1/2 cup mayonnaise
  • 1/4 cup chopped onion
  • 2 tablespoons chopped parsley
  • 2 tablespoons lemon juice
  • Salt and pepper
  • Shrimp

  • 16 cooked shrimp
  • 3/4 cup mayonnaise
  • 3 tablespoons ketchup
  • 1/2 teaspoon hot sauce
  • 1 tablespoon chopped onion
  • 3 tablespoons chopped cilantro
  • Salt and pepper
  • Juice of 1/2 lime
  • Chopped red onion and cilantro for garnish

How to make Colombian Arepas


  1. For the tuna: Mix all the ingredients in a medium bowl. Season with salt and pepper to your taste.
  2. For the shrimp: Mix all the ingredients together in large bowl and let it sit in the fridge for at least an hour.
  3. To assemble: Place the arepas on a serving plate, top with tuna and shrimp. Sprinkle cilantro, red onion or parsley and serve immediately.
  4. Colombian Arepa

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  1. says

    oh wow looks so good can i add to seafood blog it will be something different

    you know every time I meet a Columbian I tell them to check out your blog for a taste of home!!


  2. says

    Yay! More arepas! Now that my bag of masarepa is open, I will be making them, especially this one – I love the creaminess of the shrimp. Question: I bought the yellow masarepa, but is there a difference between it and the one made with white corn?

  3. says

    but of course you love arepas–what’s not to love? they’re so versatile and so open to any number of toppings. this is a tasty batch indeed, erica. :)

  4. says


    I love arepas too! My problem is the laziness that creeps in whenever I want to eat them; there is a place in Dallas that makes them fortunately. Love that seafood version too. So versatile, aren’t they?

  5. says

    Beautiful! I’m just beginning to learn about arepas and have been wanting to try some. My husband went on a business trip to Colombia a few months ago and I instructed him to keep an eye out for them. I believe he ended up having some for lunch or breakfast. This combination sounds great!

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