Jalea Platter Recipe

Peel the yuca: cut off both ends, make a shallow lengthwise slit through the thick skin and peel away the fibrous layer. Rinse and cut into 3-inch sticks about 1/2–3/4 inch thick.

Place yuca sticks in a large pot with 6 cups water and 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until just tender when pierced with a knife, about 12–18 minutes depending on size. Do not overcook; they should hold shape.

Drain yuca and cool slightly. When cool enough to handle, use a knife to remove the central fibrous core from each stick if present.

Heat 3 cups vegetable oil in a heavy pot or fryer to 325°F (160°C). Fry yuca in batches until surfaces are pale golden and warmed through, about 4–6 minutes. Remove and drain on a wire rack or paper towel. Increase oil heat to 375°F (190°C) and fry again briefly, 1–2 minutes, until crisp and golden. Drain and season with salt to taste. Keep warm in a low oven (200°F / 95°C) while preparing seafood.

Place thinly sliced red onion in a bowl and cover with the 3 tbsp fresh lime juice and 1 tbsp lemon juice. Let sit 5–10 minutes to slightly pickle and soften the onion.

Add the finely chopped chili (if using), chopped cilantro, 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust acidity or salt. Keep chilled until ready to top the platter.

Pat the tilapia, shrimp and squid rings dry with paper towels. Cut tilapia into 3–4 bite-sized pieces.

In a bowl, whisk together 1.5 cups flour, 1/2 cup cornstarch, 1/4 cup fine cornmeal (optional), 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper.

In a separate bowl, lightly beat the egg and stir in 1 cup cold club soda (or cold beer) until combined. Pour the wet into the dry ingredients and whisk just until combined. The batter should be slightly lumpy and fairly thin; add a tablespoon more club soda if too thick. Chill batter 10 minutes in fridge for extra crispness.

Set up a dredging/assembly station: a plate for the seafood, a small bowl of extra flour for dusting (optional) and a wire rack for draining fried items.

Heat 4 cups vegetable oil in a large heavy pot or deep fryer to 365°F (185°C). Maintain temperature between 360–370°F for short, hot fries.

Fry tilapia

Lightly dust tilapia pieces with a little flour to help batter adhere, then dip into the chilled batter, allowing excess to drip off. Fry in batches 2–3 minutes until golden and cooked through. Remove to a wire rack to drain.

Fry shrimp

Dip shrimp into batter and fry in a single layer for 1–2 minutes until opaque and golden. Remove to rack.

Fry squid

Coat squid rings in batter and fry quickly 45–90 seconds until just golden and tender — do not overcook or they become rubbery. Remove to rack.

If necessary, keep fried seafood warm in a low oven (200°F / 95°C) on a wire rack while finishing remaining batches so they stay crisp.

On a large platter, arrange a bed of warm yuca frita in the center. Pile the assorted fried seafood (tilapia, shrimp, squid) on top of the yuca.

Scatter a few spoonfuls of salsa criolla over the seafood so it stays bright and zesty. Garnish with chopped parsley or cilantro and serve with fresh lemon wedges on the side.

Serve immediately so seafood and yuca remain crisp. Provide extra lime/lemon wedges and a dipping sauce (aji or tartar) if desired.