THURSDAY'S RECIPE: Peruvian Jelly. Fried Seafood with Creole Pride

Crispy, vibrant, and full of identity: Jalea is the coastal celebration served on a plate

On the Peruvian coast, the sea isn't just fished, it's celebrated. Jalea is one of those dishes that encapsulates the culture of the port, the boport's culture, the sea's bounty, ad the traditional cook's ingenuityunty of the sea, and the ingenuity of the traditional cook. Fried seafood, crispy yuca, salsa criolla, and dipping sauces: a combination simple in appearance, but powerful in flavor and memory. In this version, inspired by tradition but with a contemporary twist, we incorporate a yuzu lemon aioli that enhances without overshadowing the dish's identity.

History of Jelly

Originally from northern Peru, especially in areas like Piura and Tumbes, jalea mixta (mixed jelly) was born as a way to make the most of the day's catch: chunks of fish, squid, shrimp, and occasionally clams or octopus, coated in flour or cornstarch and fried over high heat. It was served—and still is—with fried yuca and salsa criolla, that indispensable mix of red onion, lemon, chili, and cilantro that refreshes any bite.

Its name, "jalea," probably comes from the gelatinous taste of fresh fish before frying or from the chaotic yet delicious mixture at the table. The truth is, jalea symbolizes reunion, family Sundays, and unpretentious food, yet full of soul.

Mixed Jelly Recipe with Fried Yucca, Creole Sauce and Yuzu Lemon Aioli

Servings: 4

Ingredients

For the jelly:

• 300g white fish fillet (sea bass, tilapia or hake), cut into large cubes

• 200 g of squid rings

• 200 g of cleaned and deveined shrimp

• Salt and pepper to taste

• 2 cloves of garlic, minced

• 1 teaspoon of cumin

• Juice of 1 lemon

• 1 cup of wheat flour

• ½ cup cornstarch or rice flour (for extra crunch)

• Vegetable oil for frying

  
  

For the fried yuca:

• 2 medium yucas, peeled and cut into sticks

• Water and salt for boiling

• Vegetable oil for frying

  
  

For the Creole sauce:

• 1 red onion, finely sliced

• Juice of 2 lemons

• 1 yellow chili or serrano chili, sliced thinly

• Chopped cilantro to taste

• Salt and pepper

• A splash of olive oil

  
  

For the yuzu lemon aioli:

• 1 egg yolk

• 1 teaspoon Dijon mustard

• ½ cup of vegetable or light olive oil

• 1 tablespoon yuzu juice (can be substituted with lemon + mandarin)

• Lemon zest

• Salt to taste

• 1 small garlic clove, grated

Step-by-step preparation

1. Marinate the seafood.

In a bowl, combine the fish, squid, and shrimp with minced garlic, salt, pepper, cumin, and lemon juice. Let marinate for 15–20 minutes in the refrigerator.

2. Prepare the yuca.

Boil the yuca sticks in salted water for 15–20 minutes, or until tender but not falling apart. Drain well, pat dry with paper towels, and set aside for frying.

3. Make the Creole sauce.

Combine the onion, lemon, chili, cilantro, olive oil, salt, and pepper in a bowl. Let it sit so the onion softens and the flavors blend.

4. Prepare the aioli.

Whisk the egg yolk and mustard together. Slowly add the oil in a thin stream, whisking constantly until emulsified. Add the garlic, yuzu juice, lemon zest, and salt. Refrigerate.

5. Fry the jelly.

Remove the seafood from the marinade and coat it in the flour and cornstarch mixture. Fry in batches of hot oil (180°C) until golden brown and crispy. Drain on absorbent paper.

6. Fry the yuca.

Fry the yuca sticks in hot oil until golden brown on the outside. They'll be crispy on the outside and creamy on the inside.

7. Plating.

Serve a bed of fried yuca, topped with the browned seafood. Serve with Creole sauce on the side and a small bowl of yuzu aioli. Garnish with lime wedges and fresh cilantro.

Tips from Chef Yerika

• Don't over-marinate seafood: The acid in the lemon can overcook it. Fifteen minutes is more than enough.

• Dry the cassava well before frying: Moisture can cause it to break or splatter.

  
  

• No yuzu? Mix equal parts lemon and mandarin juice to get closer to the Japanese citrus profile.

  
  

• Even more Peruvian? You can add cancha serrana (toasted corn) as a topping or a drop of limo chili pepper in the Creole sauce.

Jalea is a dish that speaks loudly, like the ceviche vendors on the beach. It has flavor, history, and rebellion. And although the hot oil transforms it, its essence is always fresh, alive, and proudly ours. Serving it is a tribute to the fish markets, to the grandmothers who fried without fear, and to that Latin table that always has room for one more.