Jalea

Name: Jalea
Yield: Serves 6
Cuisine: Peruvian
Ingredients: 2 scallions, chopped; Juice of ½ lemon; ⅓ cup red or orange bell pepper, cut in thin slices; 1 tablespoon cilantro leaves, chopped; 6 limes, divided; 2 green plantains, peeled and thinly sliced; 1½ cups vegetable oil, divided; 1 onion, finely sliced; 3 garlic cloves, finely chopped; Salt and pepper; 1 cup all-purpose flour or rice flour; ½ cup ají amarillo paste; 10 ounces shrimp, cleaned; 10 ounces fish fillets; 10 ounces squid cut in rings; Mayonnaise

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

10 ounces fish fillets
10 ounces squid cut in rings
10

Americas
Peru
Fish course
Starter
Pescatarian
Spicy

Method

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