Jalea (Peruvian Fried Seafood Platter With Lime-Marinated Onion & Tomato Salad)

Peruvian Jalea is the fried seafood dish to rule them all.

A pile of fried mixed seafood topped with lime-marinated red onions, tomatoes, and cilantro

Serious Eats / Vicky Wasik

Why This Recipe Works

  • Cornstarch in the beer batter limits gluten development for a less tough coating.
  • Beer and baking powder in the batter aerate it for a very light texture.

Having to choose my favorite fried seafood dish would be like having to choose my favorite child...if I had children. I mean, how can I possibly pick from so many equally wonderful options? There's Italian frito misto, light and crisp, served with lemon wedges on the side and preferably eaten on the Ligurian coast with a glass of cold Vermentino. Then there's Japanese seafood tempura, so airy and perfectly fried that there's hardly an oil stain on the serving paper below it. Let's not forget British fish and chips—robust enough to stand up to all the malt vinegar you can throw at it.

My love for this stuff has no limits. Just ask Max, who recently watched me polish off a mountain of fried Ipswich clams after having eaten six whole lobster rolls. And don't even get me started on fried oysters. I once ate so many fried oyster po' boys in New Orleans I eventually spit out a pearl.*

*No, really.

But let's just say that one day all the fried fish dishes of the world were out of earshot, and you and I were talking quietly in private. There's a chance that I'd come clean and admit that of them all, Peruvian jalea (ha-LEY-uh) has the tightest grip on my affections. If you've never had it, here's the gist: an abundance of fried mixed seafood topped with a bright, refreshing, tart salad of red onions, tomatoes, and cilantro marinated in lime juice. In some ways that basic description fails to get at what's so special about it, but believe me, it's a combination for the ages.

So, how to make it? Let's start with the seafood. The exact mix is up to you, but firm white-fleshed fish (halibut, cod, or striped bass, for example), shrimp, and squid are almost always included.

Some people also add octopus or bivalves like clams or mussels, but those are a bit more complicated to work with when deep frying, so I kept it to the basic three for my recipe.

The fish should be skinned and free of bones. I trim off the blood line—the dark brown flesh that runs along the center of the skin side of each fillet—and then slice the clean meat into pieces about one to two inches long and no more than an inch thick.

Raw fish fillets trimmed and cut into 2-inch pieces in a mixing bowl.

Serious Eats / Vicky Wasik

The squid, which I usually buy cleaned for convenience, just needs to have its bodies cut crosswise into rings. I did pretty thin rings here, but feel free to go a little wider if you like; doing so won't significantly change the cooking time.

Cleaned raw squid, cut into rings in a mixing bowl.

Serious Eats / Vicky Wasik

Lastly, the shrimp should be shelled and deveined.

Peeled and deveined raw shrimp in a bowl

Serious Eats / Vicky Wasik

The coating for the seafood varies from one recipe to the next. I've seen some that call for a very simple dredging in seasoned flour, which is the easiest option, but a good cookbook I picked up in Peru a couple years ago suggests to me that beer batter is another acceptable route. I happen to like the idea of an extra crisp beer-battered shell, especially since we want the fried seafood to maintain its crisp texture even after the moist topping has been piled on top, so that's what I went with here.

Kenji has published an excellent beer battered-fish sandwich recipe, so that's the batter I'm using. It's made by combining flour with some cornstarch, baking powder, and seasonings, then whisking light beer into it. You can read his full article on why this batter is so good, but the short version is that the cornstarch reduces gluten formation (read: less tough coating), while the beer and baking soda add lightness by aerating it.

Meanwhile, you keep a separate bowl of flour on the side and dredge the seafood in it first. For consistent cooking times, I battered and fried each of the three types of seafood separately (working in a medium pot, wok, or fryer, you'll have to fry in batches anyway, so might as well break it up by type); these photos show the fish, but the process is the same for all of them.

Dredging fish pieces in flour

Serious Eats / Vicky Wasik

Then it gets coated in the batter.

You want to let most of the excess batter drain off before moving it back to the original bowl of flour, lest a lot of goopy batter gets in there and mucks it all up. Using a wire strainer like a spider can help speed that up. The truth is, it's a messy process, but that's okay, it'll all work out in the end.

In my recipe, I made one small change: After battering and frying the fish and shrimp, I add a little more beer to the batter to thin it for the squid. With the meaty chunks of fish, the original batter is perfect, but for the smaller squid pieces, it's a little too thick to work with easily. The extra dose of beer thins it out just enough.

Battered fish in second coating of flour

Serious Eats / Vicky Wasik

Lastly, the battered seafood gets a second toss in the flour, which helps create a wonderfully shaggy, crisp crust.

I fry the fish in 350°F (177°C) oil until golden. Then I increase the oil temperature for the shrimp and squid batches to 375°F (191°C), since they're smaller and cook through faster; the higher oil temperature helps brown and crisp the batter more quickly so that the shrimp and squid don't overcook inside.

Beyond being a a little messy, the only challenge with this process is you have to keep a vigilant eye on your oil temp and adjust accordingly: It can creep up to its smoke point if you're busy prepping the next round of seafood and forget that it's sitting on the flame.

Once fried, I drain the seafood on paper towels and sprinkle with salt right away. Wait too long, and the salt won't adhere well, so get sprinkling!

Now, for the topping. The main ingredients are thinly sliced red onions, diced tomatoes, and cilantro, but there's also some minced fresh chile and garlic for kick. The traditional chile is aji amarillo, the sweet-hot Peruvian yellow pepper, but since that's hard to find, I used a red Fresno chile here. You can also use Serrano chiles or a jalapeño.

I actually prep it all before I start frying, since I don't want my fried seafood to sit around waiting for me to cut onions and such. I keep all the topping ingredients in a bowl together, adding the lime juice about 10 to 15 minutes before the fried seafood is ready, just long enough for the onions to macerate and soften slightly.

Sliced red onion, chopped tomatoes, chiles, and cilantro in bowl

Serious Eats / Vicky Wasik

Some of you may notice that this topping, known in Peru and many other parts of South America as salsa criolla, is incredibly similar to pico de gallo, and indeed it is. Just like pico de gallo, it dumps a lot of liquid once salted and tossed with lime juice, but in this case that's okay: just drain it off before spooning the marinated vegetables on top of the fried fish.

The final dish is so colorful and celebratory, it's fun just looking at it. Dig in, though, scooping up pieces of onion and tomato with each piece of seafood, and you'll love it even more, all that tart freshness balancing out the heavier fried parts.

If you have it in you to do a little more deep frying, some fried yuca on the side is practically required (you can fry it first and then keep it warm in a low oven).

I'm telling you, this is the best fried fish dish I've ever eaten. Although, I'll admit to being like a parent—my favorite is always whichever one is in front of me at the moment. Ask me over a plate of those Ipswich clams what the best fried fish dish is in the world, and I may give you a very different answer.

Close-up of sliced red onion, tomatoes, and cilantro piled on fried seafood

Serious Eats / Vicky Wasik

June 2015

Recipe Details

Jalea (Peruvian Fried Seafood Platter With Lime-Marinated Onion & Tomato Salad)

Active 60 mins
Total 60 mins
Serves 4 servings

Peruvian Jalea is the fried seafood dish to rule them all.


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 notes)

  • 1 medium clove garlic, minced

  • 1/4 cup fresh juice from 3 limes

  • Kosher salt

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

To Serve:


  1. For the Salsa Criolla: In a large bowl, toss onion, tomatoes, cilantro, aji amarillo, garlic, and lime juice together until well combined. Season with salt. Let stand, stirring occasionally, until onions soften slightly and turn a brighter pink color, about 10 minutes. Drain well.

    A bowl of chopped tomatoes, cilantro, sliced red onion, and salt

    Serious Eats / Vicky Wasik

  2. For the Fried Seafood: Preheat oven to 400°F (200°C). In a fryer, medium pot, or wok, heat oil to 350°F (177°C), adjusting heat source as needed to maintain temperature.

  3. Meanwhile, add 1 1/2 cups flour to a large bowl with cornstarch, baking powder, 1 1/2 teaspoons salt, 3/4 teaspoon ground black pepper, and paprika. Whisk to combine. Add 1 1/2 cups beer, whisking to form a thick batter; some small lumps of flour are okay. In a separate medium bowl, add remaining 3 cups flour.

    Whisking beer into flour mix to make batter

    Serious Eats / Vicky Wasik

  4. Dredge white-fleshed fish in flour, shake off excess, and transfer to beer batter, turning to coat. Working one piece at a time, pick up the fish and allow excess batter to drip back into the bowl (a wire strainer can be helpful with this). Return it to the bowl with dry flour and quickly coat it on both sides. Repeat with remaining fish. Pick up fish pieces with your hands, tossing them gently in your open fingers to get rid of excess flour. Carefully lower into the hot oil and fry, agitating and turning frequently, until golden brown outside, about 3 minutes. Transfer fish to a large paper towel-lined mixing bowl and season with salt, shaking gently to absorb oil. Transfer fish to a wire rack set over a baking sheet.

    Dipping flour-coated fish pieces into batter

    Serious Eats / Vicky Wasik

    Lowering battered and flour coated fish into a pan of hot oil

    Serious Eats / Vicky Wasik

  5. Increase oil temperature to 375°F (191°C), adjusting heat to maintain temperature. Repeat dredging and battering process with shrimp and fry until golden, 2 to 3 minutes. Transfer to the large mixing bowl lined with fresh paper towels and season with salt, shaking gently to absorb oil. Transfer shrimp to wire rack with fish.

    Seasoning fried fish with salt

    Serious Eats / Vicky Wasik

  6. Whisk remaining 1/2 cup beer into batter until thoroughly incorporated (this will thin the batter slightly, making the squid easier to work with). Repeat dredging process with squid, making sure to drain each piece well of batter before the final coating in flour. Fry until golden, about 2 minutes. Transfer to the same large mixing bowl once again lined with fresh paper towels and season with salt. Shake gently to absorb excess oil.

  7. To Serve: If fried seafood has cooled, set in oven until reheated, about 3 minutes. Mound fried seafood on a plate. Arrange salsa criolla on top and serve immediately with fried yuca and its dipping sauce.

Special Equipment

Medium saucepan, wok, or deep fryer, instant-read thermometer


Aji amarillo is a small yellow hot pepper popular in Peruvian cuisine. It can be difficult to find, but can easily be substituted with 1 small fresh Serrano chile, or 1/2 red Fresno chile or jalapeño.

If you do fry the yuca as recommended, I suggest frying it first, then rewarming it in the oven before serving.

Nutrition Facts (per serving)
677 Calories
24g Fat
62g Carbs
48g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 677
% Daily Value*
Total Fat 24g 31%
Saturated Fat 3g 13%
Cholesterol 413mg 138%
Sodium 1475mg 64%
Total Carbohydrate 62g 23%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 48g
Vitamin C 23mg 115%
Calcium 223mg 17%
Iron 4mg 24%
Potassium 924mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)