Jalea (Peruvian Fried Seafood)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 13
About this dish
Fried fish, squid and shrimp share the plate with green plantain chips and a lime-dressed onion salsa.
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The salsa sits on the side so the lime juice does not soften the coating, and extra lime wedges get squeezed over while eating. Instead of a batter, the seafood gets a single coat of flour shaken off in a sieve, and any surface moisture makes it clump thick. Each type cooks at its own pace and fries separately, and a golden outside is no proof of doneness: fish should hit 63°C in the thickest piece and shrimp should be opaque all the way through.
Ingredients
Instructions
- 1
On a clean board, thinly slice the onion and mince the garlic.
Mix with the cilantro, bell pepper, juice of 2 limes and half the salt and pepper. Cut the remaining 4 limes into wedges.
- 2
Peel and thinly slice the plantains.
On a separate board, cut the fish into pieces about 4 cm across and pat all the seafood dry. Season with the remaining salt and pepper.
- 3
Heat 1 cup oil over medium heat in a small deep pan.
When a plantain slice bubbles immediately on contact, fry the slices in small batches until lightly golden; lift out and drain.
- 4
Dredge the seafood lightly in flour and shake off loose flour in a sieve.
Heat the remaining 2 cups oil over medium heat in another deep pan. When bubbles immediately surround a test piece, fry in small batches by type, without crowding.
- 5
Check the interior as well as the golden coating.
Fish should reach 63°C in the thickest piece, shrimp should be firm and opaque throughout, and squid should have no translucent areas remaining. Drain and arrange with the plantains; serve immediately with the salsa and lime alongside.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Jalea de Mariscos
Peru Delights / Morena Cuadra · Checked: 2026-09-07
- Selecting and Serving Fresh and Frozen Seafood Safely
FDA · Checked: 2026-09-07
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