A magnificent platter of battered and deep-fried fish, squid, shrimp, and mussels, served with salsa criolla and tartar sauce on a bed of fried yuca.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large oval platter
Garnishes: salsa criolla, lime wedges, rocoto sauce
Accompaniments: fried yuca, tartar sauce
Instructions
-
1
Season seafood with salt, pepper, cumin, and lime juice. Let sit 10 min.
-
2
Mix flour, cornstarch, baking powder, and salt. Add soda water to make a light batter.
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3
Heat oil to 180°C (350°F).
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4
Dip seafood pieces in batter, fry in batches until golden and crispy, about 3-4 min per batch.
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5
Drain on paper towels. Fry yuca sticks until golden.
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6
Pile fried seafood on a platter of fried yuca. Serve with salsa criolla and tartar sauce.
Did You Know?
Jalea is the Peruvian equivalent of a British fish and chips, but with an entire ocean's worth of variety on a single platter.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowls
- spider strainer
Garnishing
salsa criolla, lime wedges, rocoto sauce
Accompaniments
fried yuca, tartar sauce
The Story Behind Jalea
Jalea evolved from coastal fishing communities where the day's catch was battered and fried for communal meals. It became a beloved weekend tradition at Lima's coastal restaurants and cevicherías, representing Peru's deep connection to the Pacific Ocean.
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