Chiclayo, one of the most important urban areas in of Peru, is the birthplace of several genetically diverse crops (quinoa, kaniwa, llma beans, caigua & etc.), but it is also the birthplace of one of Peru's most delectable dishes, Jalea.

Located along the Pacific Ocean, where fresh seafood is in abundance, Chiclayo is known for their summertime creation, Jalea, which is a mixture of deep fried seafood. The Peruvian seafood salad mixture traditionally includes fish filets (halibut or cod), crab, mussels, calamari, shrimp, plantains, and cassava yucca; and non-traditional toppings such as octopus and scallops.

The Lenten favorite is usually topped with pickle-marinated red onions, tomato and corn mix. called salsa criolla.  The lightly breaded freshwater protein mix is also served with Peruvian tartar sauce. Slices of lime, mayo, cilantro and toasted chulpe corn are often served to complement. 

Jalea is often served at beachfront restaurants in Peru and in most Peruvian cebicheria, and if often served family style, ready to feed 4-6 people.

The dish, itself, is easy to make at home, and is often on the tables of Peruvians families during large gathers and celebrations.

Jalea de mariscos

Prep time:  30 mins

Cook time:  20 mins

Total time:  50 mins

Serves: 6

Ingredients

  • 10 ounces fish filets
  • 10 ounces squid cut in rings
  • 10 ounces shrimp, cleaned
  • Salt and pepper
  • 1 cup all-purpose flour or rice flour
  • 3 cups vegetable oil, divided
  • 2 green plantains, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 onion, finely sliced
  • 1 tablespoon cilantro leaves, chopped
  • ⅓ cup red or orange bell pepper, cut in thin slices
  • 6 limes, divided
  • Mayonnaise
  • Ají amarillo sauce

Instructions

  1. Cut the fish in 1.5 x 1.5 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 2 cups vegetable oil in a saucepan over medium heat. When hot, add the seafood in batches and cook until golden. Transfer to a plate covered with paper towels.
  4. In another saucepan heat 1 cup vegetable oil until very hot and bubbly, and fry the plantain slices until they turn a lightly golden color.
  5. In a bowl combine garlic, onion, cilantro, bell pepper, salt, and pepper. Add the juice of 2 limes.
  6. Combine seafood with fried plantains in a dish, and serve accompanied with the onion sauce, mayonnaise or ají amarillo sauce, and limes slices.