Peruvian Jalea

Method20 steps

1. 1

   Step 1: Gather ingredients for the jalea recipe

   
2. 2

   Step 2: Wash the fish thoroughly. Remove the bones and dry well with a kitchen towel. Cut into cubes of approximately two centimeters each and set aside.

   Uses 700 g white fish fillet (we prefer Mahi-Mahi)

3. 3

   Step 3: Clean and cut the squid (150 g) in rings.

   Uses 150 g squid

4. 4

   Step 4: Rinse the octopus tentacles (150 g) well, cut into small pieces and set aside.

   Uses 150 g octopus tentacles

5. 5

   Step 5: Peel the shrimps (300 g). With a sharp knife, open the shrimp loin and remove the dark vein. Rinse, dry and reserve.

   Uses 300 g shrimp (peeled and shelled )

6. 6

   Step 6: Wash the prawns (8 medium) very well, do not remove their shell because they will be used as adornments in the final dish.

   Uses 8 medium prawns (150 g)

7. 7

   Step 7: Mash the garlic (3). Peel the ginger and grate it. Then, in a small bowl, mix the mustard (1 tablespoon), lime juice, salt, garlic, ginger, and pepper. Stir it until you get a homogeneous mixture.

   Uses 3 garlic cloves · 1 piece ginger root,2 cm long, peeled and grated · 1 tablespoon mustard · juice of 1 lime for seafood marinade · Salt and pepper to taste

   
8. 8

   Step 8: Pour this mixture over the fish and seafood.

   Uses 700 g fish cut into 2 cm cubes · 150 g cleaned squid rings · 150 g cleaned octopus cut small · 300 g peeled deveined shrimp · mustard, juice of 1 lime, garlic, grated ginger and seasoning

9. 9

   Step 9: Preferably keep them separate because they have different cooking times.

   Uses fish and seafood coated in marinade

10. 10

    Step 10: For the frying in step 16, keep the seafood in separate batches: allow about 5–7 minutes for octopus and squid,3–5 minutes for fish, and up to 3 minutes for peeled shrimp, checking each is cooked through.

11. 11

    Step 11: Cover the separate seasoned seafood batches and refrigerate for at least 30 minutes to absorb the marinade.

    Uses fish, squid, octopus and shrimp separated for different frying times

12. 12

    Step 12: Meanwhile, wash the yucca roots and peel them. In a pot, with enough water and a tablespoon of salt, boil the yucca over high heat for at least 30 minutes until they are soft. You will know that they are cooked because they tend to open. Drain the hot water and let them cool. Then open the yucca, remove the hard root from its center and separate them into quarters.

    Boil Yucca · 30 minUses 1 kg cassava · water to cover cassava for boiling · 1 tbsp salt for cassava boiling water

13. 13

    Step 13: Peel the bananas and cut them into thin wheel-shaped sections.

    Uses 2–3 green bananas, about 250 g total

14. 14

    Step 14: Heat the 250 ml side-frying oil over medium-high heat. Fry the sliced green bananas until golden on both sides and drain on paper. Fry the already boiled cassava quarters in the same oil and drain. Reserve this oil for seafood frying if suitable, or use the separate fresh frying oil.

    Uses 250 ml vegetable oil · 1 kg cassava boiled until tender, centre fibre removed · green bananas cut into thin rounds

    
15. 15

    Step 15: Place the corn starch (1 cup) on a flat plate and add salt and pepper (to taste). In twos or threes, dip or roll the pieces of seafood through the corn starch, ensuring that they are completely covered.

    Uses 1 cup corn starch (or chuño flour) · salt and pepper to season starch coating, to taste · separate fish/seafood batches marinated at least 30 minutes

    
16. 16

    Step 16: Shake excess starch off the coated seafood and fry in separate batches in the reserved side-frying oil (250 ml) or fresh oil. Fry until golden and cooked through, using the timing guidance in step 10; peeled shrimp need no more than about 3 minutes.

    Uses 250 ml vegetable oil · marinated seafood rolled in seasoned cornstarch; excess shaken off · side-frying oil reused if suitable, otherwise use fresh oil

    
17. 17

    Step 17: Finally, fry the prawns on both sides, approximately two minutes on each side.

    Uses 8 washed shell-on prawns · hot frying oil remaining after seafood batches

18. 18

    Step 18: To prepare the salad, finely chop the bell peppers (3) and red onion. Mix the onion, bell peppers, cilantro, cooked corn kernels (½ cup), lime (2) juice, vinegar, and salt. Set aside to serve over the seafood.

    Uses 3 bell peppers, red or green, for salad · 1 purple onion (50 g) · ½ cup corn kernels · ¼ cup white vinegar · 1 tablespoon coriander · 2 limes · Salt and pepper to taste

    
19. 19

    Step 19: On a large plate, place the lettuce leaves (optional), the fried yucca roots, bananas, seafood, and fish. Finally, pour the salad over the fish and enjoy!

    Uses lettuce leaves for serving, optional · boiled cassava quarters and green banana rounds fried golden · separate coated fish/squid/octopus/shrimp batches fried until cooked through · prawns fried about 2 minutes per side · salad made with 2 limes, vinegar, corn, cilantro, peppers and onion

20. 20

    Step 20: If you wish you can add a rocoto pepper for an extra bit of color and flavor.

    Uses Rocoto pepper slices (to decorate)