Fish & seafood
Jalea de Mariscos (Fried Seafood Platter)
Crispy fried fish and seafood with Peruvian salsa criolla.
Ingredients
- 400 g fish, in pieces
- 300 g assorted seafood (squid, shrimp, scallops)
- 200 g flour
- 100 g chuño or cornstarch
- 1 red onion, sliced
- 1 ají limo chili
- Juice of 4 limes
- Cilantro, salt and pepper
- Oil for frying
- Boiled cassava to serve
Step-by-step
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- Season the fish and seafood with salt, pepper and a bit of lime.
- Mix the flour with the chuño and coat the pieces.
- Fry in plenty of hot oil until golden and drain.
- Prepare the salsa criolla: mix onion, chili, cilantro, lime and salt in a bowl.
- Serve the fried seafood over boiled cassava and top with the salsa criolla.
Tips
- Chuño gives it an extra-crispy texture.
- Fry in batches so the oil doesn't drop in temperature.
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