Mexican-American Style Seafood Jalea

Ingredients

In this Mexican-American adaptation of Jalea, we incorporate the vibrant flavors of Mexican-American cuisine. The traditional Peruvian Jalea is enhanced with Mexican-American spices and ingredients, such as chili powder, cumin, and cilantro. The dish is served with a tangy and spicy Mexican-American salsa, which adds an extra layer of flavor and heat. These additions give the Jalea a unique twist, infusing it with the bold and zesty flavors that are characteristic of Mexican-American cuisine. We alse have the original recipe for Jalea, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) calamari rings 1 lb (450g) calamari rings
• 1 lb (450g) white fish fillets, cut into bite-sized pieces 1 lb (450g) white fish fillets, cut into bite-sized pieces
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 tsp chili powder 1 tsp chili powder
• 1 tsp cumin 1 tsp cumin
• 1 tsp salt 1 tsp salt
• 1/2 tsp black pepper 1/2 tsp black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (240ml) Mexican-American salsa, for serving 1 cup (240ml) Mexican-American salsa, for serving
• Lime wedges, for serving Lime wedges, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour, chili powder, cumin, salt, and black pepper.
2. 2.
   Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
3. 3.
   Dredge the shrimp, calamari rings, and fish fillets in the flour mixture, shaking off any excess.
4. 4.
   Working in batches, carefully place the coated seafood into the hot oil and fry until golden brown and crispy, about 2-3 minutes per batch.
5. 5.
   Remove the fried seafood from the oil and transfer to a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Mexican-American Style Seafood Jalea hot, accompanied by Mexican-American salsa, lime wedges, and garnished with fresh cilantro.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before using them in the recipe to remove any grit or sand.
• Calamari rings — If using frozen calamari rings, thaw them completely and pat them dry before coating them in the flour mixture.
• Fish fillets — Use firm white fish fillets, such as cod or tilapia, for the best results. Cut them into bite-sized pieces to ensure even cooking.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the flour mixture.
• Serve the jalea immediately after frying to maintain its crispiness.
• If you prefer a milder salsa, remove the seeds from the chili peppers before preparing the Mexican-American salsa.
• Experiment with different types of seafood, such as scallops or mussels, to personalize your jalea.
• If you don't have a deep fryer, you can also shallow fry the seafood in a skillet with enough oil to cover the bottom.

Serving advice

Mexican-American Style Seafood Jalea is best served hot and crispy. Arrange the fried seafood on a platter and drizzle the Mexican-American salsa over the top. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the jalea. This dish is perfect as an appetizer or main course, and pairs well with a side of Mexican rice and a refreshing salad.

Presentation advice

To create an appealing presentation, arrange the different types of fried seafood in a visually pleasing manner on the platter. Place the shrimp, calamari rings, and fish fillets in separate sections, allowing each variety to shine. Drizzle the vibrant Mexican-American salsa over the top, and sprinkle fresh cilantro leaves for a pop of color. Serve with lime wedges on the side to add a touch of freshness.