Dinner Party · Peruvian
Jalea de Mariscos
A selection of seafood fried until perfectly crisp. A zesty, lime-heavy onion salad provides the necessary acidity to balance the fry.
Why This Works
Cornstarch creates a much lighter, crispier coating than flour, which is essential for delicate seafood.
The Upgrade
Serve with fried yuca sticks on the side for extra crunch.
Chef's Secret
Michelin TechniqueDredge the seafood only just before frying; if left to sit, the starch absorbs moisture and the coating turns gummy.
Ingredients
Total time including resting: 45 min
Directions
Season seafood with salt and pepper. Toss in cornstarch until each piece is perfectly coated and dry.
5 minHeat frying oil in a large pot to 350°F using a thermometer.
10 minFry seafood in batches until the edges are golden and crispy (3-4 mins per batch).
12 minDrain on wire racks so the underside remains crispy.
Prepare the salsa criolla by mixing red onion, lime juice, cilantro, and ají limo in a bowl.
3 minThe acid in the lime juice will slightly pickle the onions, turning them bright pink and softening their bite.
Mound the fried seafood on a plate and top liberally with the salsa criolla.
Wine Pairing
Champagne
Sparkling
The BottleBillecart-Salmon Brut Rosé
The aggressive bubbles and high acidity are essential for cleansing the palate of fried textures. The slight red-fruit nuance in this sparkling wine enhances the brightness of the lime-onion relish accompanying the seafood.
Nutrition per Serving
450
calories
35g
protein
30g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Yuca Fries
Fry pre-cooked yuca strips for a starchy companion that matches the crispy theme of the seafood.
Ingredients
Directions
Pat the thawed yuca strips completely dry with paper towels to ensure maximum crispness.
Heat oil in a heavy-bottomed pot or deep fryer to 375°F.
Whisk together salt, paprika, and garlic powder in a small bowl to create the seasoning.
Fry yuca in batches for 4 to 5 minutes until golden brown and firm.
Drain on a wire rack and immediately dust with the prepared seasoning.
Serve piping hot with fresh lime wedges to cut through the starch.
Side Dish
Garlic Cilantro Aioli
Stir minced garlic and fresh cilantro into mayonnaise for a zesty dipping sauce that elevates the fried fish.
Ingredients
Directions
Place the mayonnaise in a small chilled mixing bowl.
Fold in the finely minced garlic and chopped cilantro until evenly incorporated.
Whisk in the lime juice to brighten the flavor profile.
Season with sea salt and black pepper, tasting to ensure a balanced acidity.
Refrigerate for 15 minutes to allow the aromatic oils to infuse.
Serve immediately alongside your Jalea de Mariscos.
Member Reviews
How did it turn out?
Rate this recipe
Decent flavor. Needed a bit more seasoning for my taste.
Really enjoyed this. I'd add a touch more acid next time, but very solid.