Peruvian Jalea de Mariscos: Gourmet Fried Seafood Platter
A delicious and colorful Peruvian seafood dish featuring a crispy fried medley of shrimp, calamari, fish, and scallops. Served with lime, fresh herbs, and a tangy aji sauce, this platter is perfect for family dinners or a gourmet seafood experience at home.
Equipment
- 1 Deep fryer or large frying pan
- 1 Mixing bowls
- 1 Tongs
- 1 Paper towels
- 1 Serving Platter
- 1 Knife and cutting board
Ingredients
- 12 large shrimp peeled and deveined
- 1/2 lb calamari rings
- 1/2 lb firm white fish fillets cut into bite-sized pieces
- 1/2 lb scallops
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Vegetable oil for frying
- Lime wedges for garnish
- Fresh cilantro chopped
- Thinly sliced red onion
- Bell peppers thinly sliced
- Aji sauce:
- 1/4 cup mayonnaise
- 1 tablespoon aji amarillo paste or substitute yellow chili paste
- 1 teaspoon lime juice
Instructions
- Dredge shrimp, calamari, fish, and scallops in the flour mixture. Shake off excess.
- Heat vegetable oil in a deep fryer or large frying pan to 350°F (175°C).
- Fry seafood in batches until golden and crispy, about 2-4 minutes per batch. Remove and drain on paper towels.
- Arrange fried seafood on a serving platter.
- Garnish with lime wedges, chopped cilantro, thinly sliced red onion, and bell peppers.
- Serve with a small bowl of aji sauce on the side.
Notes
- You can substitute shrimp and scallops with other seafood like crab or mussels.
- Make sure not to overcrowd the fryer to keep seafood crispy.
- Serve immediately for best texture.