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Jalea mixta

Name: Jalea mixta
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: PE
Ingredients: 500 g yuca (cassava), peeled and cut into thick batons; 300 g firm white fish fillet, cut into strips; 300 g squid, cleaned and cut into rings; 250 g raw shrimp, peeled; 2 tsp salt, divided; 2 garlic cloves, crushed; 150 g plain flour; 50 g cornflour (cornstarch); 1 litre vegetable oil, for frying; 1 large red onion, thinly sliced; 1 aji limo or red chilli, thinly sliced; 3 limes, juiced, plus wedges to serve; 1 tbsp fresh coriander (cilantro), chopped; to serve tartare sauce; 2 litres water, for boiling the yuca

25m

Prépa

20m

Cuisson

Portions

Moyen

Difficulté

Assiette péruvienne de poisson, calamars et crevettes frits avec du manioc frit et une salsa d'oignon rouge.

#peruvian#seafood#fried#squid#shrimp#yuca#cevicheria

Portions

4portions

Ingrédients

Nutrition

calories720

protein48g

carbs72g

fat26g

fiber4g

Par portion

Étapes

Boil the yuca

Put the yuca in a pot, cover with the water and bring to a boil. Cook 15-20 minutes until tender but still holding its shape, then drain, remove the woody core and pat dry.

500 g yuca
2 litres water

✅ C'est prêt quand : a knife slides in easily but the pieces stay whole

⏱17:30

Season the seafood

In a bowl, mix the fish, squid and shrimp with the salt and crushed garlic until evenly coated.

300 g fish
300 g squid
250 g shrimp
1 1/2 tsp salt
2 cloves garlic

Coat in flour

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Fry

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Make the salsa criolla

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Serve

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Boil the yuca

Put the yuca in a pot, cover with the water and bring to a boil. Cook 15-20 minutes until tender but still holding its shape, then drain, remove the woody core and pat dry.

500 g yuca
2 litres water

✅ C'est prêt quand : a knife slides in easily but the pieces stay whole

⏱17:30

Season the seafood

In a bowl, mix the fish, squid and shrimp with the salt and crushed garlic until evenly coated.

300 g fish
300 g squid
250 g shrimp
1 1/2 tsp salt
2 cloves garlic

Coat in flour

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make the salsa criolla

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Serve

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History & Culture

The Story Behind the Dish

📍 Peruvian coast📅 20th century🦑 PE

Jalea is a staple of Peru's cevicherías, the seafood restaurants that open at lunchtime along the coast. It's usually ordered to share, alongside a plate of ceviche.

The salsa criolla on top cuts through the richness of the fried seafood.