Authentic Peruvian Jalea Recipe: Crispy Fried Seafood Platter with Fresh Lime-Marinated Onion and Tomato Salad

Discover the ultimate Peruvian fried seafood experience with this mouthwatering Jalea recipe. This vibrant dish combines crispy, golden-fried seafood with a refreshing lime-marinated salad, creating a perfect balance of flavors and textures that will transport your taste buds straight to the coast of Peru.

Jalea is a celebration of the sea, featuring a medley of perfectly fried fish, shrimp, and squid. The crisp, beer-battered seafood is complemented by a bright and tangy salsa criolla, a traditional Peruvian topping that adds a burst of freshness to every bite. Whether you’re hosting a dinner party or craving a taste of South American cuisine, this Jalea recipe is sure to impress.

Let’s dive into the world of Peruvian flavors and learn how to create this showstopping seafood platter in your own kitchen!

Ingredients

For the Salsa Criolla:

• 1/2 large red onion, very thinly sliced
• 2 medium plum tomatoes, diced
• 1/4 cup loosely packed chopped cilantro leaves and tender stems
• 1 fresh aji amarillo pepper, stemmed, seeded, and minced (see notes)
• 1 medium clove garlic, minced
• 1/4 cup fresh juice from 3 limes
• Kosher salt

For the Fried Seafood:

• 1 1/2 to 2 quarts peanut, canola, or vegetable oil
• 4 1/2 cups all-purpose flour, divided
• 3/4 cup cornstarch
• 1 1/2 teaspoons baking powder
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon paprika
• 2 cups light beer, divided
• 1/2 pound skinned and boned firm white-fleshed fish, such as halibut, wild striped bass, or cod, sliced into 1 1/2- by 1-inch pieces
• 1/2 pound shelled and deveined large shrimp
• 1/3 pound cleaned squid bodies and tentacles, bodies sliced crosswise into 1/2-inch rings

To Serve:

• 1 recipe fried yuca with spicy mayo, for serving

Instructions

1. Prepare the Salsa Criolla: In a large bowl, combine the thinly sliced red onion, diced tomatoes, chopped cilantro, minced aji amarillo, minced garlic, and fresh lime juice. Mix well and season with salt. Allow the mixture to marinate for about 10 minutes, stirring occasionally, until the onions soften slightly and turn a vibrant pink color. Drain excess liquid before serving.
2. Set Up for Frying: Preheat your oven to 400°F (200°C). In a fryer, medium pot, or wok, heat the oil to 350°F (177°C), adjusting the heat as needed to maintain a consistent temperature.
3. Prepare the Batter: In a large bowl, whisk together 1 1/2 cups of flour, cornstarch, baking powder, 1 1/2 teaspoons of salt, 3/4 teaspoon of ground black pepper, and paprika. Gradually add 1 1/2 cups of beer, whisking until you have a thick batter. Don’t worry about small lumps of flour. In a separate medium bowl, place the remaining 3 cups of flour.
4. Fry the Fish: Dredge the white-fleshed fish pieces in flour, shake off the excess, then coat in the beer batter. Allow excess batter to drip off before giving the fish a final coating in the dry flour. Carefully lower the coated fish into the hot oil and fry for about 3 minutes, turning occasionally, until golden brown. Transfer to a paper towel-lined bowl, season with salt, and then move to a wire rack set over a baking sheet.
5. Fry the Shrimp: Increase the oil temperature to 375°F (191°C). Repeat the dredging and battering process with the shrimp. Fry for 2 to 3 minutes until golden. Drain on paper towels, season with salt, and add to the wire rack.
6. Prepare and Fry the Squid: Thin the remaining batter by whisking in the last 1/2 cup of beer. Dredge and batter the squid pieces, ensuring each piece is well-drained before the final flour coating. Fry for about 2 minutes until golden. Drain on paper towels and season with salt.
7. Serve: If needed, reheat the fried seafood in the oven for about 3 minutes. Arrange the crispy seafood on a platter and top with the vibrant salsa criolla. Serve immediately alongside fried yuca and its accompanying spicy mayo for a complete Peruvian feast.

Recipe Notes

Aji amarillo is a small yellow hot pepper essential to Peruvian cuisine. If unavailable, substitute with 1 small fresh Serrano chile, or 1/2 red Fresno chile or jalapeño for a similar heat and flavor profile.

For the best results, fry the yuca first and reheat it in the oven just before serving to maintain its crispy texture.