Jalea

Name: Jalea
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g fried fish; 200 g calamari; salsa criolla to top; yuca — to serve; 1 lime; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Jalea is a beloved dish from Peru's coastal regions, where the bounty of the sea meets the skillful hands of local cooks. Traditionally enjoyed during family gatherings and seaside outings, this dish captures the essence of maritime life. The home version of Jalea is crafted with the same care and attention as those found in the bustling fry shops along the coast, where salt is measured by intuition and the oil flows freely.

The result is a crispy, golden array of fried fish and calamari, perfectly complemented by the tangy brightness of salsa criolla. A squeeze of lime and a sprinkle of fine sea salt elevate the flavors, making each bite a delightful contrast of textures and tastes. Serve it hot, with yuca on the side, and share it among friends and family, just as it is meant to be enjoyed.

Ingredients

400 gfried fish
200 gcalamari
salsa criollato top
yuca — to serve
1lime
to tastefine sea salt

Method

Begin by cleaning the seafood. Rinse the 400 g of fried fish and 200 g of calamari under cold running water to remove any impurities. Pat them dry thoroughly with paper towels, ensuring no excess moisture remains, as this will help achieve a crisp texture when cooked.
Prepare the yuca by peeling and cutting it into thick sticks. Boil the yuca in a pot of salted water until tender, about 20 minutes. Drain and set aside, allowing it to cool slightly before frying.
In a large, heavy-bottomed skillet, pour enough oil to generously cover the bottom and heat over medium-high heat. Once the oil is hot but not smoking, add the yuca sticks. Fry them until they are golden brown and crispy on the outside. Remove and drain on paper towels.
In the same skillet, add the calamari. Cook them in the hot oil for about 1-2 minutes, just until they turn opaque and firm up. Be careful not to overcook, as they can become rubbery.
Once the calamari is cooked, add the fried fish to the skillet to reheat. Toss gently to combine with the calamari, ensuring the seafood is evenly heated through.
Squeeze the juice of 1 lime over the seafood mixture, tossing to coat evenly. This will add a fresh, tangy flavor that complements the fried elements.
Taste the seafood mixture and season with fine sea salt to your liking. The salt should enhance the natural flavors of the seafood without overpowering them.
Serve the Jalea immediately, topped with salsa criolla for a burst of freshness. Arrange the crispy yuca on the side, inviting everyone to share and enjoy this traditional Peruvian dish.