Jalea Recipe

Prepare and marinate seafood

In a large bowl combine lime juice, 1 tablespoon salt, black pepper, minced garlic, ground cumin and ají amarillo paste if using. Add fish pieces, squid rings, shrimp and mussels/clams (if using). Gently toss to coat. Cover and refrigerate for 15–20 minutes — the lime will begin to firm the seafood but don’t over-marinade or the fish will become tough.

Make batter

While seafood marinates, combine all-purpose flour, cornstarch, baking powder and 1/2 teaspoon salt in a bowl. Whisk together. Add beaten egg and slowly whisk in cold sparkling water (or beer) until a smooth, slightly thick batter forms — it should coat the back of a spoon but still be pourable. Keep batter cold by placing bowl over an ice bath if possible.

Heat oil

Pour vegetable oil into a deep, heavy pot to a depth of about 2–3 inches (or set up a deep fryer). Heat oil to 350–375°F (175–190°C). Use a thermometer for accuracy.

Fry seafood in batches

Drain seafood briefly on paper towels to remove excess marinade (do not rinse). Working in small batches to avoid overcrowding, dip pieces of fish, squid rings and shrimp into the batter, letting excess drip off, then carefully lower into hot oil. Fry 2–4 minutes per batch until golden and crisp and seafood is cooked through (shrimp will be opaque and firm). If using mussels/clams, ensure shells are fully open and fry only shelled meat or pre-steamed shellfish. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) if needed.

Make salsa criolla

In a small bowl combine thinly sliced red onion, diced red bell pepper, diced tomato, chopped cilantro and 2 tablespoons lime juice. Season lightly with salt and pepper to taste. Let sit for at least 10 minutes to mellow and marry flavors.

Make tartar-style aji sauce

In another bowl mix mayonnaise with minced pickled jalapeño or ají amarillo, a squeeze of lime if desired, and a pinch of salt and pepper. Taste and adjust heat or acidity. This creamy sauce will accompany the fried seafood.

Place a mound of fried yuca or French fries on a serving platter or individual plates. Arrange the assorted fried seafood (jalea) on top or alongside the fries. Spoon salsa criolla over some of the seafood and serve the tartar-style aji sauce on the side for dipping. Garnish with chopped cilantro and lime wedges. Serve immediately while hot and crispy.