COMO PREPARAR JALEA MIXTA | ACOMER.PE | ELÍAS VALDEZ

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Chicken provides a leaner protein option.

squid

🥗Healthier: zucchini

💰Cheaper: mushrooms

Mushrooms are more affordable and add umami.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

All-purpose flour is a common substitute for breading.

salsa criolla

🥗Healthier: fresh pico de gallo

💰Cheaper: store-bought salsa

Store-bought salsa is convenient and often less expensive.

Clean the calamari by removing the head and the insides, then cut into rings and set aside.

Using a spoon, remove the center of the scallops.

In a bowl, add shrimp, calamari, scallops, salt, freshly ground black pepper, grated garlic, and a good splash of lime juice, mixing until well combined.

Add an egg to the mixture, mix, and let it rest in the fridge for 10 minutes.

Cut the yuca into three or four parts, peel it carefully, and cut it into halves or quarters depending on size.

Place the yuca in a pot of water and cook over medium heat for one hour, checking for doneness with a knife.

Once cooked, remove the yuca and set aside on a tray.

For the tartar sauce, chop green onions and hard-boiled eggs, then mix with homemade mayonnaise, lime juice, mustard (optional), olive oil, freshly ground black pepper, and salt until homogeneous.

For the frying mixture, use a 5:1 ratio of flour to chuño, adding a teaspoon of baking powder and mixing well.

Coat the seafood one by one in the flour mixture, shaking off excess flour, and set aside on a tray.

Fry the seafood in a pot with hot oil over low heat for 4 minutes, then transfer to another pot with hot oil over high heat for 30 seconds to make them crispy and golden.

Remove the seafood and place on absorbent paper, cleaning the oil between batches to prevent burning.

Season a fish fillet (like robalo, lisa, or cojinova) and coat in flour, then fry it using the same method as the seafood, for 4 minutes followed by 30 seconds in hot oil.

In the same pot, add the cooked yuca and fry for 3 minutes until crispy and golden.

Prepare a salad by soaking sliced onion in water for 30 minutes to make it less pungent, then mix with sliced tomato, lime juice, and salt.

To assemble the jalea, place a base of fried yuca on a platter, top with the fried fish and seafood, forming a mound.

Serve with a clean scallop shell for tartar sauce on the side and garnish with the salad and cilantro leaves, and slices of aji for a spicy touch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens