Jalea Recipe

Prepare seafood

Pat fish fillets dry and cut into bite-sized pieces (about 3–4 cm / 1–1.5 in). If using whole mussels/clams, scrub and debeard. Slice squid into rings if using tubes. Pat shrimp dry.

In a nonreactive bowl combine fresh lime juice, 2 tsp sea salt, 1/2 tsp black pepper, minced garlic, and 1/2 tsp ground cumin. Add fish, shrimp, squid and mussels (if using) and toss gently to coat. Cover and refrigerate to marinate for 15–20 minutes—this firms the seafood and imparts flavor. Do not marinate too long or the lime will begin to 'cook' the seafood.

Make the batter

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder and 1/2 tsp salt. Add the lightly beaten egg and slowly whisk in 180 ml cold beer or sparkling water until a smooth, slightly thick batter forms. It should coat the back of a spoon but still be pourable; adjust with a tablespoon of water or flour if necessary. Chill batter for 5 minutes.

Heat vegetable oil in a deep pot or fryer to 180°C (356°F). Use a thermometer for accuracy. Work in batches to avoid overcrowding.

Remove seafood from the marinade and let excess liquid drip off. Lightly dust pieces with a tablespoon of flour (this helps the batter adhere). Dip each piece into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches until golden and crisp, 2–4 minutes for shrimp and fish pieces, 1–2 minutes for squid rings, and 3–5 minutes for mussels/clams (discard any shells that do not open or are already open before cooking). Turn pieces as needed for even browning.

Remove fried seafood with a slotted spoon to a wire rack set over a baking tray or to paper towels to drain briefly. Keep warm in a 100°C (212°F) oven if frying multiple batches.

Make garnish & sauce

While frying, toss the thinly sliced red onion with a pinch of salt and 1 tbsp lime juice to soften and reduce sharpness (optional). In a small bowl combine diced tomato, chopped cilantro, ají amarillo paste or hot sauce (if using) and a squeeze of lime; season to taste with a little salt.

Arrange lettuce leaves on a serving platter. Pile the hot fried seafood on top of the lettuce. Spoon the tomato-cilantro mixture over the seafood and scatter the marinated red onion slices on top.

Serve immediately with lime wedges on the side for squeezing. Jalea is best eaten hot and crisp. Provide additional hot sauce if desired.