| Prep: 20 mins | Cook: 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 4g | 28g |
| sugars | fibre | protein | salt |
| 2g | 2g | 27g | 1.5g |
Why I Love Peruvian Jalea Mixta de Pescado y Mariscos
Jalea Mixta de Pescado y Mariscos holds a special place in my heart, perfectly exemplifying the blend of diverse cultures that I cherish and celebrate. This Peruvian recipe brings together a medley of fresh seafood, creating a symphony of textures and flavors that is nothing short of miraculous. Growing up in California, surrounded by an abundance of fresh fish and produce, I’ve always been drawn to dishes that highlight the ocean’s bounty, much like this one.
A Fusion of Cultures
Indulging in Jalea Mixta de Pescado y Mariscos is like taking a bite out of a coastal paradise, and it reminds me of how food can transcend borders. It’s reminiscent of American fried seafood platters, yet distinctly different with its Peruvian flair. The combination of seasoned flour and cornstarch coating, followed by a quick fry in hot oil, results in a crispy exterior that seals in the moist, succulent flavors of the fish, shrimp, and squid. The refreshing salsa, made with red onion, cilantro, lime juice, and aji amarillo or jalapeño, adds layers of zing and brightness, making each bite an explosion of flavor.
Perfect Pairings
This dish pairs beautifully with simple side dishes like a fresh garden salad or a tangy coleslaw. Alternatively, you could serve it with a traditional Peruvian condiment like Aji Verde for an extra kick. It’s also incredibly versatile; the fried seafood can be wrapped in warm tortillas to make delicious fish tacos, or combined with rice for a satisfying seafood rice bowl.
I must give credit to the renowned Peruvian chef, Virginia Leal, whose use of bold flavors and innovative techniques inspired me to recreate and adapt her traditional recipes. Every time I prepare Jalea Mixta de Pescado y Mariscos, I am reminded of her impact on my culinary journey.
So whether you’re looking to impress guests at a dinner party or enjoy a comforting meal on a quiet evening, Jalea Mixta de Pescado y Mariscos is a dish that promises to delight and surprise. It’s a lovely celebration of the sea and a beautiful example of the magic that happens when cultures collide on a plate.
What You’ll Need
- 2 lbs fish fillets (such as tilapia or cod), cut into bite-sized pieces
- 1 lb squid, cleaned and sliced into rings
- 1 lb shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 3 eggs, beaten
- 1 cup beer
- Vegetable oil, for frying
- 1 red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 2 limes, juiced
- 1 aji amarillo or jalapeño, finely chopped
- Salt and pepper to taste (for the salsa)
- 1 head of lettuce, for serving
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Method
Step One
Prepare the fish and seafood by cutting the fish fillets into bite-sized pieces and cleaning and slicing the squid into rings. Peel and devein the shrimp. Set aside.
Step Two
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, ground black pepper, garlic powder, paprika, and cumin. Mix well.
Step Three
In a separate bowl, beat the eggs and then stir in the beer until well combined.
Step Four
Dip each piece of fish, squid, and shrimp into the flour mixture, then into the beaten egg and beer mixture, and then back into the flour mixture, ensuring each piece is well coated.
Step Five
Heat the vegetable oil in a large frying pan over medium-high heat until hot. Fry the coated fish and seafood in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Step Six
In a bowl, combine the sliced red onion, chopped cilantro, lime juice, finely chopped aji amarillo or jalapeño, and salt and pepper to taste to make the salsa. Mix well.
Step Seven
Serve the fried fish and seafood on a bed of lettuce, topped with the prepared salsa. Enjoy!
