Jalea

Name: Jalea
Cuisine: Peruvian
Ingredients: ½ red onion, thinly sliced; 2 tomatoes, diced; 1 serrano or jalapeño pepper, seeded and diced; 1 serrano or jalapeño pepper, seeded and diced; 1 clove garlic, minced; ¼ cup (4 g) chopped fresh cilantro; 3 limes; 1 pound (455 g) firm, white-fleshed fish such as cod (add an extra ½ pound [225 g] fish if not using shrimp); 1 pound (455 g) firm, white-fleshed fish such as cod (add an extra ½ pound [225 g] fish if not using shrimp); 1 pound (455 g) firm, white-fleshed fish such as cod (add an extra ½ pound [225 g] fish if not using shrimp); 1 pound (455 g) firm, white-fleshed fish such as cod (add an extra ½ pound [225 g] fish if not using shrimp); 1 pound (455 g) firm, white-fleshed fish such as cod (add an extra ½ pound [225 g] fish if not using shrimp); 20 large or jumbo shrimp, shelled and deveined; 20 large or jumbo shrimp, shelled and deveined; ¼ cup (31 g) all-purpose flour; ¼ cup (32 g) cornstarch; 1 teaspoon garlic powder; 1 teaspoon kosher salt; ¼ teaspoon cayenne pepper; 2 cups (100 g) panko bread crumbs; 2 eggs, beaten with 2 tablespoons (30 ml) water; 2 eggs, beaten with 2 tablespoons (30 ml) water; Vegetable oil for spraying; Mayonnaise or tartar sauce for serving (optional); Mayonnaise or tartar sauce for serving (optional)

Peruvian Fried Seafood with Salsa Criolla

Preparation info

Yield: Serves
4

Difficulty
Easy

Appears in

Epic Air Fryer Cookbook

By Emily Paster

Published 2019

About

Many countries—at least island nations or those with long coastlines— have a tradition of fried seafood, from England’s fish and chips to Italy’s fritto misto. In Peru, there is jalea, a heaping platter of fried fish and shellfish topped with salsa criollo, a piquant salad of onion, tomato, and cilantro swimming in lime juice. When served at a Lima ceviche restaurant, jalea is battered and deep-fried, but our homemade version is coated in crispy bread crumbs and air fried with just a

Ingredients

Americas
Peru
Fish course
Pescatarian

Ingredients

Method