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Brief Overview
Jalea is Peru’s answer to the perfect seafood platter. Crispy, golden, and packed with flavour, this coastal classic takes freshly caught fish and shellfish, coats them in seasoned flour, and fries them until irresistibly crunchy. It is a dish made to be shared, eaten by hand, and savoured with bold sauces.
Jalea is not about refinement. It is about abundance, texture, and balance. The crunch of the seafood, the tang of lime juice, and the fresh bite of salsa criolla all collide on one generous plate. Every mouthful has heat, brightness, and richness in equal measure.
Found mostly in Peru’s northern coastal cities, especially in Piura and Trujillo, Jalea is both a celebration dish and a casual weekend indulgence. It is loud, joyful, and deeply rooted in the rhythms of the sea.
Want to dive deeper into Peruvian Cuisine? Don’t miss our post on 25 Traditional Peruvian Foods to Try
What Is Jalea?
Jalea is a Peruvian fried seafood dish that usually includes a mix of white fish, squid, and prawns. The seafood is marinated briefly, then coated in flour or cornmeal and deep fried until golden. It is served piled high, often with yuca fries and vibrant garnishes.
It typically arrives at the table with salsa criolla, a sharp and refreshing onion salad made with lime juice and chilli. Some versions come with tartar sauce or a spicy rocoto crema. The idea is to offer contrast to the richness of the fried seafood.
While every restaurant has its own version, the spirit of Jalea stays the same. It is built to be generous, loud in flavour, and full of contrast. You eat it with your fingers, wipe your hands, and keep going. That is the Jalea experience.
Ingredients and Taste
The base of Jalea is always fresh seafood. White fish such as corvina or hake is common, alongside squid rings, mussels, and prawns. The seafood is usually seasoned with garlic, pepper, and a splash of lime before it is dredged and fried.
The result is light and crispy, not greasy. The flour coating adds crunch without masking the natural taste of the seafood. The fish stays flaky inside, while the squid and prawns offer bite and texture that hold their own on the plate.
Salsa criolla is key to the dish’s balance. The lime dressed onions cut through the fried elements with sharp acidity and a little heat. When eaten together, each bite becomes bright and layered. The richness fades, and you go back for more.
A Taste of History
Jalea finds its roots in Peru’s northern coast, where fishing is a way of life. As with many coastal dishes, it started as a way to use up the daily catch, transforming simple ingredients into something festive and satisfying.
Influences from Spanish and African culinary traditions helped shape Jalea into the dish it is today. The idea of frying fish was introduced during colonial times, but Peruvians gave it their own twist with local spices and acidic garnishes.
In places like Piura and Tumbes, Jalea is more than food. It is part of beach culture, part of family weekends, and part of the identity of the region. The dish carries the sound of waves, the scent of the ocean, and the feel of community.
Today, you can find Jalea in seafood restaurants across Peru, from humble eateries to coastal resorts. Wherever it is served, it holds on to its roots, offering a taste of the coast that is as lively as the people who made it famous.
How to make Jalea (Peruvian Seafood Platter)
Jalea is a vibrant Peruvian seafood dish featuring golden fried fish and shellfish piled high, typically topped with salsa criolla and served with yucca or plantain. Expect bold textures, bright citrus notes, and a crowd pleasing crunch. See the recipe card at the bottom for printable directions
Ingredients
For the seafood
- 500g firm white fish (such as sea bass or mahi-mahi), cut into chunks
- 300g squid, cleaned and sliced into rings
- 300g prawns, peeled and deveined
- 1 tbsp garlic paste
- Juice of 3 limes
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp cumin
For dredging and frying
- 150g plain flour
- 100g cornflour (maize starch)
- 1 tsp paprika (optional, for colour)
- Vegetable oil for deep frying
For salsa criolla
- 1 red onion, thinly sliced
- 1 red chilli, deseeded and finely sliced
- Juice of 2 limes
- 1 tbsp white vinegar
- 2 tbsp chopped coriander
- Salt to taste
For serving
- Fried cassava or plantain (optional)
- Lime wedges
Cooking Instructions
Step 1: Marinate the seafood
To begin, place the fish, squid, and prawns into a large bowl. Add garlic paste, lime juice, salt, pepper, and cumin. Toss well to coat evenly. Cover and refrigerate for 20–30 minutes to allow the flavours to absorb. Prepare the salsa criolla while marinating.
Step 2: Make the salsa criolla
Combine sliced onion, chilli, lime juice, vinegar, coriander, and a pinch of salt in a bowl. Mix well, then let it sit for at least 15 minutes to mellow the onion’s sharpness. Set aside for serving.
Step 3: Prepare the dredging mix
In another bowl, mix the plain flour, cornflour, and paprika. This dry coating adds crispness and colour to the seafood. Ensure it is well combined before moving on to the next step.
Step 4: Dredge the seafood
Remove the seafood from the marinade and pat dry with kitchen paper to avoid excess moisture. Toss each type of seafood in the flour mixture until evenly coated. Shake off excess flour before frying.
Step 5: Heat the oil
In a deep pot or heavy bottomed pan, heat vegetable oil to 180°C. Use enough oil to allow the seafood to float freely. Test the oil temperature with a breadcrumb, if it sizzles and rises, the oil is ready.
Step 6: Fry the fish
Carefully place the coated fish chunks into the hot oil. Fry in batches for 3–4 minutes until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Proceed to squid.
Step 7: Fry the squid and prawns
Repeat the frying process for the squid and prawns. Squid takes about 2 minutes, while prawns need 2–3 minutes. Avoid overcrowding the pan to keep the oil temperature stable. Drain well before moving on.
Step 8: Prepare the optional sides
If serving with fried cassava or plantain, prepare and fry them now until golden and crisp. They offer a traditional and satisfying contrast to the seafood.
Step 9: Assemble the platter
Arrange the fried seafood in a generous heap on a large serving plate. Top with a liberal amount of salsa criolla. Add the fried sides around the base and a few lime wedges.
Final step: Serve and enjoy
Serve Jalea immediately while the seafood is crisp and hot. Offer extra lime wedges and hot sauce on the side if desired. For best texture, avoid covering the dish before serving to prevent steaming.
Variations and substitutions
- Replace squid or prawns with scallops or mussels depending on regional availability.
- Add a touch of ají amarillo paste to the marinade for a spicier profile.
- For a gluten free version, use only cornflour or rice flour for dredging.
Cooking Tips for Perfect Jalea
- Dry the seafood well before dredging to ensure maximum crispness.
- Keep the oil temperature steady by frying in small batches.
- Use fresh lime juice in both the marinade and salsa for a bright, clean flavour.
- Let the onion sit in the lime mix to soften its bite without losing crunch.
- Serve immediately for best texture, do not cover or stack when hot.
Peruvian Jalea (Seafood Platter)
Ingredients
For the seafood
- 500 g firm white fish such as sea bass or mahi-mahi, cut into chunks
- 300 g squid cleaned and sliced into rings
- 300 g prawns peeled and deveined
- 1 tbsp garlic paste
- Juice of 3 limes
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp cumin
For dredging and frying
- 150 g plain flour
- 100 g cornflour maize starch
- 1 tsp paprika optional, for colour
- Vegetable oil for deep frying
For salsa criolla
- 1 red onion thinly sliced
- 1 red chilli deseeded and finely sliced
- Juice of 2 limes
- 1 tbsp white vinegar
- 2 tbsp chopped coriander
- Salt to taste
For serving
- Fried cassava or plantain optional
- Lime wedges
Instructions
- To begin, place the fish, squid, and prawns into a large bowl. Add garlic paste, lime juice, salt, pepper, and cumin. Toss well to coat evenly. Cover and refrigerate for 20–30 minutes to allow the flavours to absorb. Prepare the salsa criolla while marinating.
- Combine sliced onion, chilli, lime juice, vinegar, coriander, and a pinch of salt in a bowl. Mix well, then let it sit for at least 15 minutes to mellow the onion's sharpness. Set aside for serving.
- In another bowl, mix the plain flour, cornflour, and paprika. This dry coating adds crispness and colour to the seafood. Ensure it is well combined before moving on to the next step.
- Remove the seafood from the marinade and pat dry with kitchen paper to avoid excess moisture. Toss each type of seafood in the flour mixture until evenly coated. Shake off excess flour before frying.
- In a deep pot or heavy bottomed pan, heat vegetable oil to 180°C. Use enough oil to allow the seafood to float freely. Test the oil temperature with a breadcrumb, if it sizzles and rises, the oil is ready.
- Carefully place the coated fish chunks into the hot oil. Fry in batches for 3–4 minutes until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Proceed to squid.
- Repeat the frying process for the squid and prawns. Squid takes about 2 minutes, while prawns need 2–3 minutes. Avoid overcrowding the pan to keep the oil temperature stable. Drain well before moving on.
- If serving with fried cassava or plantain, prepare and fry them now until golden and crisp. They offer a traditional and satisfying contrast to the seafood.
- Arrange the fried seafood in a generous heap on a large serving plate. Top with a liberal amount of salsa criolla. Add the fried sides around the base and a few lime wedges.
- Serve Jalea immediately while the seafood is crisp and hot. Offer extra lime wedges and hot sauce on the side if desired. For best texture, avoid covering the dish before serving to prevent steaming.
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