Peruvian Mixed Fried Seafood (Jalea)
Jalea Say it: hah-LEH-ah
Jalea is northern Peru’s beloved mixed fried seafood platter, especially from the Piura region. Chunks of firm white fish, squid, and shrimp are marinated in lime, garlic, and ají amarillo, then lightly dusted with seasoned flour and deep-fried until golden and crisp. It is piled high with fried yuca and topped with a sharp lime-soaked red onion salsa (salsa criolla) and creamy tartar-style sauce. The contrast of crunchy seafood, tangy onions, and starchy yuca makes it a festive beach-town favorite.
Peruvian Mixed Fried Seafood (Jalea)
Jalea
Pronounced hah-LEH-ah
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the seafood
For the marinade
For the coating
For frying and yuca
For the salsa criolla
For the tartar sauce
To serve
Method
Pat the seafood dry. In a large bowl, whisk together the lime juice, garlic, ají amarillo paste, cumin, salt, and black pepper. Add the fish, squid, shrimp, and scallops (if using); toss to coat and let marinate for 10 minutes, no longer than 20.
Meanwhile, place the yuca in a pot of salted cold water. Bring to a boil and cook until just tender when pierced with a knife, 12-15 minutes. Drain well and pat very dry.
In a shallow dish, whisk together the flour, cornstarch, salt, and black pepper. Remove the seafood from the marinade, letting the excess drip off, then toss in the flour mixture until lightly coated; shake off excess.
Heat the vegetable oil in a deep, heavy pot to 350°F (175°C). Fry the yuca in batches until golden and crisp, 3-4 minutes. Drain on paper towels and season with salt.
Fry the coated seafood in small batches. fish for 2-3 minutes, squid and shrimp for 1-2 minutes, until golden and cooked through. Do not crowd the pot. Drain on paper towels.
For the salsa criolla, rinse the sliced red onion in cold water, drain well, and toss with the lime juice, cilantro, and salt. Let stand for 5 minutes.
For the tartar sauce, stir together the mayonnaise, lime juice, chopped red onion, cilantro, salt, and black pepper.
Pile the fried seafood and yuca on a large platter. Top with the salsa criolla and serve immediately with the tartar sauce and lime wedges.
Regional variant: Jalea Mixta
Replace part of the fish with cleaned mussels, baby octopus, or clams; fry them just until done. In Piura, some cooks use only cornstarch or cassava starch in the coating for a lighter, gluten-free crust.
Cook's notes
- Use very fresh seafood and cut all pieces to similar sizes so they cook evenly.
- Do not marinate longer than 20 minutes or the lime will begin to 'cook' the seafood and make it tough.
- If ají amarillo is unavailable, substitute 1/2 teaspoon cayenne plus 1/2 teaspoon paprika for a similar color and gentle heat.
Serve with
Serve with cold chicha morada or a light lager, plus extra lime wedges.
Make ahead and storage
Fry just before serving for the crispest texture; leftovers reheat best in a hot oven or air fryer.
