Peruvian Fried Seafood Platter With Lime-Marinated Onion and Tomato Salad (Jalea)

Peruvian Fried Seafood Platter With Lime-Marinated Onion and Tomato Salad (Jalea)

one of the international's brilliant fried seafood dishes, jalea functions a pile of combined fried seafood such as fish, shrimp, and calamari this is crowned with a brilliant, fresh, barely spicy salad of lime-marinated pink onion, tomato, and cilantro. This model is made with a lager batter that comes out distinctly mild and crisp.

Peruvian Fried Seafood Platter With Lime-Marinated Onion and Tomato Salad (Jalea)

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For the Salsa Criolla:

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

For the Fried Seafood:

  • 3/4 cup cornstarch
  • 1/2 teaspoon paprika
  • 2 cups light beer, divide
  • 1 1/2 teaspoons baking powder
  • Kosher salt and freshly ground black pepper
  • 1 1/2 to 2 quarts peanut, canola, or vegetable oil
  • 4 1/2 cups all-purpose flour, divided
  • 1/2 pound shelled and deveined large shrimp
  • 1/3 pound cleaned squid bodies and tentacles, bodies sliced crosswise into 1/2-inch rings
  • 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

To Serve:

  • 1 recipe Fried Yuca With Spicy Mayo, for serving


  1. For the Salsa Criolla: In a big bowl, toss onion, tomatoes, cilantro, aji amarillo, garlic, and lime juice together till nicely mixed. Season with salt. permit stand, stirring on occasion, until onions melt slightly and turn a brighter purple colour, about 10 minutes. Drain properly.
  2. For the Fried Seafood: Preheat oven to 400°F. In a fryer, medium pot, or wok, warmth oil to 350°F, adjusting heat supply as needed to preserve temperature.
  3. meanwhile, upload 1 half cups flour to a big bowl with corn starch, baking powder, 1 1/2 teaspoons salt, 3/four teaspoon floor black pepper, and paprika. Whisk to combine. add 1 1/2 cups beer, whisking to form a thick batter; some small lumps of flour are ok. In a separate medium bowl, add last 3 cups flour.
  4. Dredge white-fleshed fish in flour, shake off excess, and switch to beer batter, turning to coat. working 1 piece at a time, choose up the fish and allow extra batter to drip again into the bowl (a cord strainer can be helpful with this). go back it to the bowl with dry flour and quickly coat it on both sides. Repeat with last fish. pick out up the fish pieces along with your arms, tossing them lightly in your open fingers to take away excess flour. carefully decrease into the new oil and fry, agitating and turning regularly, till golden brown out of doors, approximately three minutes. transfer fish to big paper towel-lined mixing bowl and season with salt, shaking lightly to absorb oil. switch fish to a twine rack set over a baking sheet.
  5. increase oil temperature to 375°F, adjusting heat to maintain temperature. Repeat dredging and battering manner with shrimp and fry till golden, 2 to a few minutes. transfer to the large mixing bowl lined with sparkling paper towels and season with salt, shaking lightly to absorb oil. switch shrimp to twine rack with fish.
  6. Whisk final half of cup beer into batter until very well integrated (this will thin the batter barely, making the squid simpler to paintings with). Repeat dredging process with squid, making sure to empty every piece properly of batter before the final coating in flour. Fry till golden, about 2 mins. switch to the identical large blending bowl all over again lined with fresh paper towels and season with salt. Shake gently to absorb extra oil.
  7. To Serve: If fried seafood has cooled, set in oven until reheated, about 3 mins. Mound fried seafood on a plate. arrange Salsa Criolla on top and serve straight away with fried yuca and its dipping sauce.

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