If you’ve never heard the creak of barely fried squid while looking out on the Pacific, we present one of the most daring culinary masterpieces in Peru: Fish jelly.
This goldfish gold tower of mixed seafood, Yuca and Critolla sauce is more than a simple Peruvian dish: it is a celebration on a dish.
With Peru gaining global fame for his cuisine (Lima has been appointed the Culinary destination world leader Several years in a row!), It is no wonder that the dishes like Jalea are going well beyond their coastal birthplace.
In this guide, we will immerse ourselves in what makes Jalea so iconic, from its ingredients and from the cultural roots to a step-by-step recipe that will make you feel a real chef Limeño.
Ready to creak the size?
What is fish jelly?
Fish jelly It is a traditional Peruvian fish dish that shows off the rich coastal heritage of the country.
It consists of a variety of seafood, including squid, prawns, fish fillets and sometimes mussels seasoned, covered in a pastella based on flour and fried to golden perfection.
The crunchy fish is then served on a bed of fried Yucca and seasoned with Creola sauceA vibrant mix of red onions with thin slices, lime juice, coriander and chilli pepper.
More than a simple fried fish dish, Jalea is a symbol of celebration and catering in Peru.
It is a fixed point at the Cevicherías on the beach and the family -end family meetings, in particular in coastal cities such as Lima, Callao and Piura.
Its roots are deeply influenced by Afro-Peruvian culinary traditions, which have introduced frying techniques and mixtures of bold spices that define the dish today.
With its irresistible crew, fresh gaskets and calcium of spicy citrus fruits, Jalea de Mariscos captures the spirit of Peruvian cuisine in a vibrant and full of flavor dish.
Ingredients that you will need for the authentic Gialia
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Mixed seafood: Common choices include rings of squid, prawns, white fish fillets (such as Corvina or Tilapia) and mussels
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Corn flour and starch: Used to cover seafood for an ultra-crocal consistency
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Spaces: Salt, pepper, garlic powder, cumin and sometimes paprika or ají amarillo for extra flavor
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Yuca (Manioca): Boiled and then fried, forms the embittered base of the dish
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Creola sauce: A vibrant mix of red onions with thin slices, lime juice, coriander and chilli pepper
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O Choclo Court (optional): Toasted corn or peruvian corn boiled as a crunchy or starch side
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Lime wedges: Essential to squeeze on the finished plate for a citrus football
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Vegetable oil: To fry the seafood and yucca to golden perfection
