La Jalea Recipe

Clean and portion seafood

Rinse shrimp, calamari, mussels, and white fish under cold water. Pat dry thoroughly with paper towels. Cut larger pieces of fish into bite-size (about 1/2 inch) pieces so they cook evenly.

Lightly season the seafood pieces with 1/2 tsp salt and 1/4 tsp black pepper. Place in a shallow bowl and refrigerate while you prepare the citrus mixture and batter (about 10–15 minutes).

In a bowl combine fresh lime juice and orange juice. Add the thinly sliced red onion, chopped cilantro, and sliced jalapeño or aji amarillo if using. Sprinkle with 1/2 tsp salt and gently toss. Let sit at room temperature for 10–15 minutes to pickle the onion slightly and meld flavors.

Make the batter

In a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. If using the egg, lightly beat it and whisk into the dry ingredients. Gradually add 1 cup cold sparkling water, mixing just until combined — the batter should be slightly lumpy and quite cold. Keep the batter in the refrigerator until ready to fry.

Heat oil

Pour about 3–4 cups vegetable or peanut oil into a deep skillet or pot, leaving at least 2 inches from the top. Heat to 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise quickly to the surface.

Fry the seafood

Working in small batches (do not overcrowd), dip each seafood piece into the chilled batter to coat evenly, letting excess drip off. Carefully lower into hot oil with a slotted spoon or tongs. Fry batches for 2–3 minutes for shrimp and fish, and 1.5–2 minutes for calamari — cook until golden and crisp. Mussels (already cooked) need just long enough for batter to crisp, about 1–1.5 minutes. Maintain oil temperature between 330–360°F (165–180°C). Transfer fried pieces to a wire rack or paper towel-lined tray to drain. Repeat until all seafood is fried.

Season the fried seafood immediately with a light sprinkle of salt while hot.

Prepare the spicy mayo

In a small bowl whisk together 1/4 cup mayonnaise, 1 tablespoon ají amarillo paste (or Sriracha + pinch turmeric), and 1 tsp minced garlic until smooth. Taste and adjust heat or salt as desired.

Arrange the fried seafood on a large platter or individual plates. Spoon the citrus-onion mixture over and around the seafood so the pickled onions and juices mingle with the crisp fritters. Drizzle the spicy mayo over some pieces or serve on the side for dipping.

Garnish with chopped parsley, additional cilantro if desired, and lime wedges. Serve immediately while the fritters are hot and crisp.