Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

Jalea is simple and delicious. To make it you can use fish, seafood, or both. The contrasting textures of the crispy plantains and the tender fish and seafood is one of the things I enjoy the most about this dish, as well as the citrusy and spicy sauces that complement them.


  • 10 ounces fish fillets
  • 10 ounces squid cut in rings
  • 10


  1. Cut the fish in 1½ x 1½–inch squares. Season fish and seafood with salt and pepper, and dredge in the flour.
  2. Put in a colander and shake the excess flour.
  3. Heat 1 cup vegetable oil in a saucepan over medium heat. When hot, add the seafood in batches and cook u