Jalea Mixta Recipe

1. Clean and cut seafood

Rinse all seafood under cold water. Pat dry with paper towels. Cut white fish into bite-size cubes (about 2–3 cm). Keep shrimp peeled and deveined; if using large shrimp, cut in half lengthwise. Slice calamari into 1–2 cm wide rings if not pre-sliced. Check mussels or clams and discard any that remain open after a gentle tap.

2. Lightly season the fish, shrimp, and calamari with 1/4 tsp salt and a pinch of black pepper. Set aside on a tray while you prepare the batter and dressing.

3. Make the batter

In a medium bowl whisk together flour, cornstarch, baking powder, 3/4 tsp salt (from the batter list includes total salt), and 1/2 tsp black pepper. Gradually whisk in cold beer or sparkling water until the batter is smooth but slightly thick—coats the back of a spoon. Keep batter cold by placing the bowl over a larger bowl filled with ice or adding a few ice cubes; do not overmix.

4. Heat oil

Pour vegetable oil into a deep frying pan or pot to a depth of about 5–7 cm (2–3 inches). Heat oil over medium-high until it reaches 180°C (350°F). If you don’t have a thermometer, test with a small drop of batter—if it sizzles and browns in ~40–50 seconds, oil is ready.

5. Fry seafood in batches

Working in small batches to avoid crowding, dredge pieces of fish, shrimp, calamari, and mussels lightly in a little extra flour if desired (this helps batter adhere), then dip into the batter to coat completely. Carefully lower into hot oil with tongs or a slotted spoon. Fry until golden and crisp: fish 2–3 minutes, shrimp 1.5–2 minutes, calamari 1–1.5 minutes, mussels 2–3 minutes. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (100–120°C / 210–250°F) if frying multiple batches.

6. Fry the sweet potato slices (if using) in the same oil until tender and crisp at the edges, about 3–5 minutes depending on thickness. Drain and season with a pinch of salt.

7. Prepare dressing

In a bowl combine fresh lime juice, fresh orange juice, aji amarillo paste (or chili paste), minced garlic, 3/4 tsp salt (from dressing list), and 1/4 tsp black pepper. Stir until the paste is fully incorporated. Add thinly sliced red onion and chopped cilantro. Taste and adjust seasoning—add more lime or salt if you prefer a brighter, more acidic dressing.

8. Let the onion sit in the dressing for 5–10 minutes; this lightly mellows the raw onion and infuses the dressing.

9. When all seafood is fried and still warm (or at room temperature), place them in a large bowl and toss gently with about half of the dressing so the fried seafood gets a light ceviche-style glaze. Reserve the remaining dressing for serving on the side for guests who want more acidity/spice.

10. Arrange lettuce leaves on a large serving platter as a bed. Place fried sweet potato pieces on one side. Heap the tossed fried seafood on the lettuce bed in the center.

11. Drizzle a little of the reserved dressing over the seafood, sprinkle chopped parsley or extra cilantro, and place lime wedges around the platter.

12. Serve immediately while the fried seafood is still crisp, with extra dressing on the side for guests to add more brightness. Jalea Mixta is traditionally eaten with fork and spoon and accompanied by boiled or fried sweet potato and sometimes cancha (toasted corn).