Jalea de mariscos
Author: 
Recipe type: Entree
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 10 ounces fish filets
  • 10 ounces squid cut in rings
  • 10 ounces shrimp, cleaned
  • Salt and pepper
  • 1 cup all-purpose flour or rice flour
  • 3 cups vegetable oil, divided
  • 2 green plantains, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 onion, finely sliced
  • 1 tablespoon cilantro leaves, chopped
  • ⅓ cup red or orange bell pepper, cut in thin slices
  • 6 limes, divided
  • Mayonnaise
  • Ají amarillo sauce
Instructions
  1. Cut the fish in 1.5 x 1.5 inch squares. Season fish and seafood with salt and pepper, and dredge in the flour.
  2. Put in a colander and shake the excess flour.
  3. Heat 2 cups vegetable oil in a saucepan over medium heat. When hot, add the seafood in batches and cook until golden. Transfer to a plate covered with paper towels.
  4. In another saucepan heat 1 cup vegetable oil until very hot and bubbly, and fry the plantain slices until they turn a lightly golden color.
  5. In a bowl combine garlic, onion, cilantro, bell pepper, salt, and pepper. Add the juice of 2 limes.
  6. Combine seafood with fried plantains in a dish, and serve accompanied with the onion sauce, mayonnaise or ají amarillo sauce, and limes slices.
Recipe by PERU DELIGHTS at https://perudelights.com/jalea-de-mariscos-a-perfect-lunch-to-enjoy-during-lent/