Peruvian Seafood Jalea

Ingredients

• 500g (1.1 lb) mixed seafood (shrimp, calamari, fish fillets) 500g (1.1 lb) mixed seafood (shrimp, calamari, fish fillets)
• 2 limes, juiced 2 limes, juiced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup all-purpose flour 1 cup all-purpose flour
• 1/2 cup cornstarch 1/2 cup cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Vegetable oil, for frying Vegetable oil, for frying
• Salsa criolla, for serving Salsa criolla, for serving
• Yuca fries or plantain chips, for serving Yuca fries or plantain chips, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 1.5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the seafood, lime juice, minced garlic, ground cumin, paprika, dried oregano, salt, and pepper. Mix well and let it marinate for 30 minutes.
2. 2.
   In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and paprika.
3. 3.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. 4.
   Drain the marinated seafood and coat it evenly with the flour mixture.
5. 5.
   Fry the seafood in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
6. 6.
   Serve the Peruvian Seafood Jalea hot, accompanied by salsa criolla and yuca fries or plantain chips.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before marinating.
• Salsa criolla — For a milder flavor, soak the sliced onions in cold water for 10 minutes before adding them to the salsa.

Tips & Tricks

• To achieve a crispier texture, make sure the oil is hot enough before frying the seafood.
• Serve the jalea immediately after frying to maintain its crunchiness.
• Experiment with different types of seafood to personalize the dish to your liking.
• Add a touch of Peruvian aji amarillo paste to the marinade for a spicy kick.
• For a healthier version, you can also bake the seafood in the oven instead of frying.

Serving advice

Serve the Peruvian Seafood Jalea as a main course, accompanied by a side of salsa criolla and crispy yuca fries or plantain chips. Garnish with fresh cilantro leaves and lime wedges for an extra burst of flavor.

Presentation advice

Arrange the crispy seafood jalea on a large platter, placing the yuca fries or plantain chips alongside. Top the jalea with the vibrant salsa criolla, and sprinkle some fresh cilantro leaves over the dish for an appealing presentation.