Jalea is a mixure of assorted deep fried seafood accompanied with a delicious pickled red onion salsa. Jalea Mixta is staple on any traditional Peruvian menu.
- 4 small fresh white fish filets like halibut, or cod. Cut your fish of choice in to strips 1 inch wide by 3 inches long
- 1 pound fresh raw mixed seafood (We suggest using octopus, squid, scallops, etc)
- 1 cup of cornstarch or rice flour (rice flour will make the fried fish crispier)
- One pound of yuca cut into
In a pot full with cold salted water, cook the yuca until it is tender. Once tender remover the yucca and let it cool. You should be able to put a fork into the yuca without any effort, but they should not fall apart. After the yucca has cooled off lightly dust it with starch and deep-fry it until it is golden brown. Season the yucca with salt.
Season your fish and sea food with salt, pepper, and lime juice. Coat the fish with cornstarch or rice flour. You will want to make sure that there are no clumps of starch on your fish and seafood. Deep fry the first and then the seafood in the oil until everything turns golden. Remove the fish from your pan and drain on a sheet tray that is lined with paper towels.
To assemble, first put the yucca on a plate. Then put the fish and seafood over the yucca. On top of the fish and seafood put some salsa criolla along with a few drops of limejuice.