Fish and mixed seafood under a thin, crisp coating, served straight from the fryer with golden cassava and a sharp criolla salsa of lime, red onion, and ají limo. Northern Peruvian jalea is built on contrast: juicy seafood, dry hot crunch, and a fresh acidic topping that cuts through the frying without hiding the fish.
Turn what you find into an experience you can actually bring to your kitchen.
Slice the red onion into thin feathers and mix it with about two thirds of the lime juice, finely chopped ají limo, cilantro, and one quarter of the salt. Let it stand for 10 minutes, until the onion is glossy, slightly softened, but still crisp. Reserve the criolla salsa for serving; never place it over the fried seafood ahead of time.
Peel the cassava, cut it into thick batons, and place it in a pot with the water and another quarter of the salt. Boil moderately for 15 to 18 minutes, until tender when pierced with a knife but still holding its shape well. Drain and let it stand for 5 minutes so the surface loses moisture before frying.
Cut the white fish into medium pieces and dry both the fish and mixed seafood very thoroughly with paper towels. Season with the garlic, remaining lime juice, black pepper, and another quarter of the salt. Let them stand for only 5 minutes while you combine the flour and potato starch. Coat the fish and seafood with the dry mixture, covering the surfaces completely and shaking off the excess; the coating should be thin rather than batter-like.
Heat the vegetable oil to 175–180°C / 350–355°F. Fry the cassava first in batches for 3 to 4 minutes, until golden and crisp outside, then transfer it to paper towels. Sprinkle with the remaining salt while still hot.
Bring the oil back to 175–180°C / 350–355°F and fry in batches without crowding the pan. Cook the fish first for about 3 minutes, until the coating is golden and the center opaque but juicy. Fry the seafood afterward for 2 to 3 minutes, removing each batch as soon as the coating is crisp and the interior cooked; overcooking makes seafood tough. Drain on paper towels and serve immediately over the cassava, finishing with the criolla salsa on top or alongside. And that's it! The onion should crunch and so should the coating; if everything reaches the table soft, somebody took too long. 😌
