Peruvian Fried Seafood Platter With Lime-Marinated Onion and Tomato Salad (Jalea) Recipe
SeriousEats.com
SeriousEats.com
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Ingredients

  • For the Salsa Criolla
  • 1/2 large red onion, very thinly sliced
  • 2 medium plum tomatoes, diced
  • 1/4 cup loosely packed chopped cilantro leaves and tender stems
  • 1 fresh aji amarillo pepper, stemmed, seeded, and minced (see note)
  • 1 medium clove garlic, minced
  • 1/4 cup fresh juice from 3 limes
  • Kosher salt
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  • For the Fried Seafood
  • 1 1/2 to 2 quarts peanut, canola, or vegetable oil
  • 4 1/2 cups all-purpose flour, divided
  • 3/4 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon paprika
  • 2 cups light beer, divided
  • 1/2 pound skinned and boned firm white-fleshed fish, such as halibut, wild striped bass, or cod, sliced into 1 1/2- by 1-inch pieces
  • 1/2 pound shelled and deveined large shrimp
  • 1/3 pound cleaned squid bodies and tentacles, bodies sliced crosswise into 1/2-inch rings
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  • To Serve
  • 1 recipe Fried Yuca With Spicy Mayo, for serving

Instructions

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