Jalea

Name: Jalea
Cuisine: Peruvian
Ingredients: Salt, freshly ground pepper and key lime juice; 3 cups (600 g) raw mixed seafood (octopus, squid, scallops, etc); 3 cups (600 g) raw mixed seafood (octopus, squid, scallops, etc); 1 cup cornstarch (for coating); 3 cups (600 g) raw mixed seafood (octopus, squid, scallops, etc); Salt, freshly ground pepper and key lime juice; Salt, freshly ground pepper and key lime juice; 3 cups (600 g) raw mixed seafood (octopus, squid, scallops, etc); Vegetable oil for deep frying; 4 small white fish fillets; 2 cups salsa criolla

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This combination of chicharrón and yuca is a ubiquitous main dish in local seafood restaurants. My favorite version has a strong, thick, dark sauce with coral in it. This recipe is served with a lighter salsa criolla.

Ingredients

4 small white fish fillets
2 cups salsa criolla
1 cup

Americas
Peru
Fish course
Starter
Pescatarian
Gluten-free

Method

Preparation

Use any firm-fleshed white fish, such as sea bass, palm ruff or grouper, and cut the fillets into strips approximately 1 in wide and 3 in long (2.5 x 7.5 cm).

Season fish strips and seafood pieces (use your favorite fish or one in season) with salt, pepper and lime juice, and coat in cornstarch.

Deep fry, first the fish strips, then the seafood in hot oil u