Peruvian mixed seafood jalea is one of the most generous and flavorful dishes from Peru’s coastal cuisine. It combines fried fish and seafood with crisp cassava and a bright salsa criolla made with red onion, lime, and chili pepper.
It is especially popular at cevicherías and seafood restaurants, where it is often ordered as a shared appetizer. The dish is loved for the contrast of crunchy fried seafood, tender interiors, and the fresh acidity of the onion salad.
Print
Peruvian Mixed Jalea
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Peruvian
Ingredients
- 500 g firm white fish fillets, skinless and boneless, cut into 4 cm cubes
- 250 g cleaned squid, cut into rings
- 250 g medium shrimp, peeled and cleaned
- 250 g cooked octopus, cut into pieces
- 30 ml fresh lime juice (2 tablespoons)
- 20 g minced garlic (5 cloves)
- 10 g salt (2 teaspoons)
- 2 g ground black pepper (½ teaspoon)
- 3 g ground cumin (1 teaspoon)
- 200 g all-purpose flour (1⅔ cups)
- 50 g potato starch or cornstarch (⅓ cup)
- 1 liter vegetable oil for frying
- 700 g peeled cassava root (1 large cassava)
- 300 g red onion, thinly sliced (2 medium onions)
- 150 g tomato, cut into strips (1 large tomato)
- 25 g ají limo, seeded and finely chopped (2 tablespoons)
- 45 ml fresh lime juice (3 tablespoons)
- 15 ml vegetable oil (1 tablespoon)
- 5 g salt (1 teaspoon)
- 15 g chopped fresh cilantro (¼ cup)
- 100 g lettuce leaves (1 small head)
- 1 lemon, cut into wedges
Preparation
- Season the seafood, place the fish, squid, shrimp, and octopus in a large bowl. Add 30 ml of lime juice, garlic, 10 g of salt, black pepper, and cumin. Toss gently and let the seafood rest for 10 minutes.
- Cook the cassava, cut the cassava into large pieces and boil it until tender, about 20 to 25 minutes. Remove the tough inner fiber, cut it into thick batons, and let it dry on paper towels while you make the salsa criolla.
- Make the salsa criolla, combine the red onion, tomato, ají limo, 45 ml of lime juice, 15 ml of oil, 5 g of salt, and cilantro. Let it stand for 10 minutes so the onion softens slightly and the flavors blend.
- Coat the seafood, mix the flour and potato starch in a wide bowl. Coat the fish and seafood in the mixture, shaking off the excess so the coating stays light and even.
- Fry the jalea, heat the oil over medium-high heat. Fry the cassava first for 4 to 5 minutes, until golden and crisp; drain and set aside. Then fry the fish and seafood in small batches for 2 to 4 minutes, depending on the ingredient, until crisp and golden. Drain on paper towels.
- Serve Peruvian-style, line a large platter with lettuce leaves and arrange the fried cassava around the edges. Place the fried fish and seafood in the center, top with salsa criolla, and serve immediately with lemon wedges.
Chef’s Tips
- Use firm white fish such as corvina, mahi-mahi, grouper, or hake so it holds together during frying.
- Dry the seafood very well before coating it to prevent splattering and create a crispier crust.
- Fry each seafood in separate batches or small portions, because every ingredient needs a different cooking time.
- Do not leave squid in the oil too long; it cooks quickly and can become tough.
- Serve the jalea immediately after frying for the best texture.
Traditional Variations
At Peruvian cevicherías, jalea can include fish, squid, octopus, shrimp, mussels, scallops, or mixed seafood according to the season. Some versions are served with fried sweet potatoes, toasted cancha corn, or white rice.
How to Serve
Serve mixed seafood jalea immediately after frying on a large platter, with fried cassava and a generous amount of salsa criolla. Add toasted cancha corn and lime wedges for a fuller presentation. It is commonly shared as a starter at a Peruvian seafood meal.
Recommended Accompaniments
- Fried cassava.
- Salsa criolla.
- Toasted cancha corn.
- Fried sweet potato.
- Chilled chicha morada.
A Little History
Mixed seafood jalea reflects Peru’s close connection to the sea and the variety of fish and shellfish available along its coast. Frying gives the seafood a satisfying crunch while preserving its tenderness inside.
Although it is often ordered as a shared appetizer, jalea can also become a generous main course. The salsa criolla and lime add brightness that balances the rich flavor of the fried seafood.
Frequently Asked Questions
You can use white fish, squid, shrimp, octopus, mussels, scallops, or other seafood that is fresh and properly cleaned. Choose a combination with different textures, but fry the ingredients in small batches so you can control their cooking time and prevent delicate seafood from becoming tough.
Heat the oil well before frying, ideally to 175 °C or 350 °F. Do not overcrowd the pan, because the oil temperature will drop and the seafood will absorb more oil. Drain the fried seafood on paper towels immediately and serve it right away while the coating is still crisp.
Yes. You can use frozen seafood, but thaw it fully in the refrigerator and dry it thoroughly before seasoning. Excess moisture prevents the flour from sticking well and can cause dangerous oil splatters. Fresh seafood usually gives the strongest flavor, but properly handled frozen seafood works well.
You can make an air-fryer version, although it will not have the exact same texture as traditional fried jalea. Lightly spray the coated seafood with oil and cook at 200 °C or 400 °F for 8 to 12 minutes, shaking halfway through. For the classic Peruvian result, fry it in hot oil.
