Jalea is a traditionally popular Peruvian fried seafood platter.
Typically, you'll find fish, shrimp, and calamari in a Jalea dish.
The wide assortment of seafood is usually topped with a salad of lime-marinated red onion, tomato, and cilantro.
- 1lb Fish Fillet, Cut into 1" Cubes
- 1 lb Squid, Cut in Rings
- 1 lb Shrimp, Cleaned
- 1/2 Cup All Purpose Flour
- 1/2 Cup Rice Flour
- Juice of 1 Lemon
- 2 Green Plantains, Peeled & Sliced
- 1 lb Cooked Yucca, Cut into Slices
- 3 Cups Vegetable Oil
- 5 Limes, Quartered
Creole Sauce: To make this sauce, soak the sliced onion in cold water for five minutes. Dry well and combine with the coriander, pepper, lime juice, salt, and pepper. Serve immediately.
To serve, plate the fish and seafood together with the green plantain slices and yucca on each plate.
Top it off with a hearty amount of creole sauce and serve with the lime quarters and other sauces if you’d like.