AI-generated image
Jalea mixta
Jalea mixta: a crisp heap of fried fish, squid and prawns on fried cassava with salsa criolla
PeruvianOrdered to share at a Lima cevichería on a Sunday, jalea mixta arrives as a tall golden pile: chunks of white fish, squid rings and prawns, all in a light, crackly coat, on top of fried cassava and buried under a fresh tangle of salsa criolla. The contrast is the point, hot and crunchy underneath, cold, sour and sharp on top, with tartar sauce or ají on the side and cold drinks all round. A frequent mistake is crowding the oil, which drops its temperature and gives you a soggy, greasy coat; fry in small batches and let the oil come back up between them. Chef's tip: boil the cassava first and let it steam dry before frying; it turns fluffy inside and shatteringly crisp outside.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the cassava
For the seafood
For the salsa criolla
To serve
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (9)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Simmer 1 ⅓ lb cassava (yuca) in salted water with 1 tsp salt until tender but not falling apart. Drain and leave to steam dry on a rack.
18 minStep 2: Toss 14 oz firm white fish fillet, 10 ½ oz squid and 9 oz raw prawns with 2 garlic cloves, 2 tbsp lime juice, 1 tsp salt and ½ tsp white pepper and keep in the fridge while you get everything else ready.
10 minStep 3: For the salsa, soak 2 red onions in iced water for 5 minutes, drain well, then mix with 1 ají limo or red chilli, ¼ cup lime juice, 2 tbsp fresh coriander and ½ tsp salt. Keep cold.
5 minStep 4: Heat 6 ¼ cups vegetable oil in a deep pan to 350°F. Fry the cassava in two batches until golden and crisp, then drain on kitchen paper and keep warm in a low oven.
8 minStep 5: Mix 4 oz plain flour and 2 ⅛ oz cornflour on a plate. Dip the seafood in 2 eggs, then toss it in the flour mixture, shaking off the excess.
Step 6: Fry the seafood in small batches at 350°F until golden: 2–3 minutes for the fish (it should be opaque and flake), about 90 seconds for squid and prawns (pink and just firm). Drain.
10 minStep 7: Pile the cassava on a platter, heap the seafood on top and crown it with the salsa criolla. Serve at once with 3 ½ oz tartar sauce and 4 lime wedges.
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 45 g
- Carbs
- 78 g
- Fat
- 24 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jalea mixta take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of lime juice?
- Lemon juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Rhode Island clam cakes
At beach shacks along Narragansett Bay and in Galilee, clam cakes are bought by the paper bag, half a dozen at a time, to dunk in a cup of clear clam chowder. They are not patties but craggy, golden fritters, crisp outside and soft inside, studded with chopped quahog clams. Chef's tip: use the clam juice as part of the liquid; it puts the sea flavour into every bite of batter.
American
Southern fried catfish
Fried catfish is the Friday night fish-fry and Delta church supper of Mississippi and Arkansas, where much of America's catfish is farmed. Fillets are soaked in seasoned milk or buttermilk, rolled in cornmeal and fried until the crust crackles and the mild, sweet fish inside flakes apart. Serve with hushpuppies, slaw and lemon. Chef's tip: cut thick fillets in half lengthways so they cook in the same time as the crust browns.
Lemon garlic baked salmon
The easiest way to cook salmon perfectly: a hot oven, a quick lemon-garlic butter and 12 minutes. Serve with new potatoes and greens, or flake it over rice.
