A Peruvian seafood fry made for sharing straight from the oil. Fish and seafood turn golden and crisp outside while staying juicy within, paired with firm yuca and a bright, acidic salsa criolla that cuts through the richness without hiding the flavor of the sea.
Turn what you find into an experience you can actually bring to your kitchen.
Place the yuca in a pot with the water and a small portion of the salt. Once boiling, cook for 15 to 18 minutes, until a knife slides in easily but the pieces still hold their shape. Drain and let it steam-dry for 5 minutes while you make the salsa; the surface should be dry before it goes into the oil.
Slice the red onion into thin feathers and toss it with the ají limo, cilantro, three quarters of the lime juice, and another portion of the salt. Let it sit while you fry; it should lose just a little of its raw bite while staying fresh and crisp.
Cut the fish into bite-size pieces and the squid into strips or rings, then pat them and the shrimp thoroughly dry with paper towels. Season with the ground garlic, pepper, and the remaining salt. Mix the flour and cornstarch separately, dredge the fish and seafood just before frying, and shake off the excess well; you want a thin, dry coating, not a heavy crust.
Dry the pot thoroughly and heat part of the vegetable oil over medium-high heat. When a small piece of yuca bubbles vigorously as soon as it hits the oil, fry the yuca for 4 to 5 minutes, until golden and crisp outside. Lift it out with a slotted spoon and drain on paper towels.
Keep the oil properly hot and add the remaining vegetable oil if needed to restore enough depth. Fry the fish first in small batches for 2 to 3 minutes, until the coating is golden and the center opaque but juicy; then fry the squid and shrimp for 1½ to 2 minutes, until crisp outside and just cooked through. Drain each batch on paper towels and do not pile the hot pieces together, since trapped steam softens the crust.
Spread the fried yuca over the platter, pile the fish and seafood on top, and finish with the salsa criolla just before serving. Add the remaining lime juice over the salsa and around the edges of the platter rather than soaking the whole fry, so the crust stays crisp. If it reaches the table hot and crunchy with the onion still lively, it came out right. Done! Share it before the crunch disappears. 🔥
