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Peruvian Jalea – Mixed Fried Seafood With Lime-marinated Salad

Peruvian jalea fried seafood dish

Peru’s coastline is 1500 miles (2400 km) long and the Pacific ocean here is one of the richest fishing grounds in the world. It’s no wonder then that fish and other seafood are a big part of modern Peruvian cuisine. 

Jalea means “jelly” in Spanish so if you’re familiar with the language but not the dish, it’s easy to mistake this for some form of dessert. But this fried, savoury dish is strictly for the main course, starter or appetizer.

And as with other Peruvian seafood dishes, limes play a big part in adding a tangy, bitter bite. In the case of the Jalea, lime juice marinates the accompanying onion, pepper, and corn salad to create a fresh, mildly spicy addition to the rich fish, shrimp, octopus, and squid plate.

jalea fried seafood dish from peru

The batter is important in Jalea. Simple flour is one option. Beer batter is another. In this recipe, we’re using for cornstarch (the starchy ground powder from corn) but you can go super-Peruvian style and use potato flour (known as chuño).

While cornstarch is flavorless, it’s great for adding a delicious crunchy coating to the chunks of seafood. Trust me when I say that it’s irresistible.

Jalea Peruana is one of the best fried fish dishes one can eat. It’s certainly a popular dish in Peruvian restaurants around the world but it’s not too difficult to make at home. We’ve created an easy-to-follow recipe for jalea that will make you a superstar in the kitchen.

peruvian jalea on plate side view
Print Recipe
4.75 from 4 votes

Peruvian Jalea

Mixed Fried Seafood With Lime-marinated Salad
Prep Time30 mins
Cook Time20 mins
Course: Appetizer, Main Course
Cuisine: Peruvian
Keyword: fish, seafood
Servings: 8
Calories: 532kcal

Equipment

Sharp Knife
Small bowl
Large pot
Skillet

Ingredients

  • 700 g white fish fillet we prefer Mahi-Mahi
  • 300 g shrimp peeled and shelled
  • 8 medium prawns 150 g
  • 150 g octopus tentacles
  • 150 g squid
  • 250 ml vegetable oil
  • 1 cup corn starch or chuño flour

For the marinade:

  • 3 garlic cloves
  • 2 cm ginger root
  • 1 tablespoon mustard
  • 1 juice of lime
  • Salt and pepper to taste

For the accompaniment:

    Salad:

    • 2 limes
    • 3 peppers
    • 1 purple onion 50 g
    • ½ cup corn kernels
    • ¼ cup white vinegar
    • 1 tablespoon coriander
    • Rocoto pepper slices to decorate
    • Salt and pepper to taste

    Garnish:

    • 2 or 3 green bananas 250 g
    • 1 kg cassava
    • 250 ml vegetable oil

    Instructions 

    • Gather ingredients for the jalea recipe
      peruvian jalea recipe ingredients on table

    Prepare the fish and shellfish:

    • Wash the fish thoroughly. Remove the bones and dry well with a kitchen towel. Cut into cubes of approximately two centimeters each and set aside.
    • Clean and cut the squid in rings.
    • Wash the octopus very well under running water. Remove all the bits of tentacle suction cups. Cut into small pieces and set aside.
    • Peel the shrimps. With a sharp knife, open the shrimp loin and remove the dark vein. Rinse, dry and reserve.
    • Wash the prawns very well, do not remove their shell because they will be used as adornments in the final dish.

    Prepare the seafood marinade:

    • Mash the garlic. Peel the ginger and grate it. Then, in a small bowl, mix the mustard, lime juice, salt, garlic, ginger, and pepper. Stir it until you get a homogeneous mixture.
      mix garlic ginger mustard lime salt in bowl
    • Pour this mixture over the fish and seafood.
    • Preferably keep them separate because they have different cooking times.
    • Octopus and squid require 5 to 7 minutes to fry. Fish 3 to 5 minutes and shrimp, maximum 3 minutes.
    • Reserve the seafood for at least half an hour while it absorbs the flavor of the marinade.

    Main preparation:

    • Meanwhile, wash the yucca roots and peel them. In a pot, with enough water and a tablespoon of salt, boil the yucca over high heat for at least 30 minutes until they are soft. You will know that they are cooked because they tend to open. Drain the hot water and let them cool. Then open the yucca, remove the hard root from its center and separate them into quarters.
      boil yucca in water
    • Peel the bananas and cut them into thin wheel-shaped sections.
    • In a skillet over medium-high heat, add the vegetable oil, and fry the bananas, turning on both sides until they are completely golden brown. Remove from the pan and place on a plate with absorbent paper. Repeat this procedure with all boiled yucca roots. Cassava should be cooked beforehand because it is the only way to soften it. You can use the same oil to fry fish and seafood.
      fry bananas in vegetable oil
    • Place the corn starch on a flat plate and add salt and pepper. In twos or threes, dip or roll the pieces of seafood through the corn starch, ensuring that they are completely covered.
      dip the fish in cornstarch or flour
    • Remove excess starch by shaking a little, and fry until golden brown on all sides. Remember that shrimp should not be cooked for more than 3 minutes.
      fry seafood chunks
    • Finally, fry the prawns on both sides, approximately two minutes on each side.
    • To prepare the salad, finely chop the peppers and purple onion. Mix the onion, chili peppers, cilantro, corn grains, lime juice, vinegar, and salt. Put aside to serve over seafood.
      chop peppers and red onions
    • On a large plate, place the lettuce leaves (optional), the fried yucca roots, bananas, seafood, and fish. Finally, pour the salad over the fish and enjoy!
      fried seafood and salad dish
    • If you wish you can add a rocoto pepper for an extra bit of color and flavor.

    Notes

    • Other seafood such as octopus, choros (mussels), and prawns make great alternatives to the main protein.
    • You can also use more than one type of fish. Halibut and cod are good choices.
    • Julienned tomatoes are a good addition to the salad.
    • Add some ground bread to the seafood for an even more crunchy taste.
    • Tartar sauce or mayonnaise are perfect sauce accompaniments for Jalea.

    Nutrition

    Nutrition Facts
    Peruvian Jalea
    Amount Per Serving
    Calories 532 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Cholesterol 206mg69%
    Sodium 498mg22%
    Potassium 1159mg33%
    Carbohydrates 88g29%
    Fiber 6g25%
    Sugar 13g14%
    Protein 36g72%
    Vitamin A 280IU6%
    Vitamin C 79mg96%
    Calcium 130mg13%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Facts
    Peruvian Jalea
    Amount Per Serving
    Calories 532 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Cholesterol 206mg69%
    Sodium 498mg22%
    Potassium 1159mg33%
    Carbohydrates 88g29%
    Fiber 6g25%
    Sugar 13g14%
    Protein 36g72%
    Vitamin A 280IU6%
    Vitamin C 79mg96%
    Calcium 130mg13%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Peruvian Jalea Recipe
    Peruvian Food Lover
    Eat Peru

    Peruvian foodie. I’ve been writing about the food of Peru for over 10 years. Read more about the Eat Peru team here

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