Jalea
“A golden mound of lightly battered, deep-fried mixed seafood, fish, squid, shrimp and mussels, piled on fried yuca and crowned with zesty salsa criolla and lime.”
Where it comes from
Jalea is the coastal Peruvian fried-seafood platter found in cevicherías nationwide — lightly floured fish and shellfish fried crisp and piled with sarsa criolla, the red-onion relish. Shared as a generous appetiser, it is the cevichería's hot counterpart to ceviche.
On the plate
Shatteringly crisp outside, sweet and juicy within, a medley of ocean textures in one bite. The cool, sharp salsa criolla and a squeeze of lime cut clean through the fry. Salty, citrusy and irresistibly moreish.
How it works
A thin starch coating fried hot and fast seals in seafood moisture and creates crunch, while the acidic raw-onion salsa and lime counter the oil and refresh the palate between bites.
Variations
Jalea mixta (mixed), jalea de pescado (fish only), or chicharron de mariscos style.
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓20 min active
How it's made
8 steps · Show ↓- 110 min
Cut fish into chunks and clean the squid, shrimp and mussels.
- 25 min
Season the seafood with garlic, salt, pepper and a little lime.
- 33 min
Dredge everything lightly in seasoned flour or cornstarch.
- 48 min
Deep-fry in batches in hot oil until crisp and golden.
- 58 min
Fry yuca pieces separately until tender inside, crisp outside.
- 61 min
Pile the fried seafood over the fried yuca.
- 71 min
Top generously with fresh salsa criolla.
- 81 min
Serve with lime wedges and aji sauce.
