Recipe: Jalea mixta (Peruvian-style mixed seafood)

For my dad’s birthday Gladys thought it would be nice to get together for dinner as a way to remember him. He loved fish and seafood, so we cooked jalea mixta, a platter of fried fish and/or seafood, usually served with cassava, corn, salsa criolla, and tartar sauce. The best way of coating the meat before frying is to dip it in beaten eggs and then in a mix of corn meal and wheat flour. To make it Paleo, we simply ditched the grains and used almond meal instead. The result was great.

We ate the jalea with a great salad and cider, the grain-free alternative to dad’s beloved beer. Dessert was this yummy banana “cream” pie, serve with a dollop of coconut cream on top.

Paleo banana cream pie

Banana “cream” pie

Jalea mixta (Peruvian-style mixed seafood)
Yield: 3 – 4 servings

Jalea mixta

Ingredients

Jalea:

  • 2 medium calamari
  • 1 large fillet of white-fleshed fish
  • 6 scallops
  • 6 black mussels
  • 1 egg
  • about 1 cup almond meal
  • salt and pepper
  • 500 gr cassava
  • ghee or coconut oil

Salsa criolla:

  • 1 small red onion
  • 3 – 4 limes
  • salt and pepper
  • a small handful of coriander leaves
  • hot chillies (optional)

Tartar sauce:

  • 1/2 cup mayonnaise (bonus points if homemade)
  • 1/4 lemon
  • 1 tablespoon chopped gherkins
  • 1 tablespoon chopped capers
  • 1 hard-boiled egg, chopped
  • 1 teaspoon whole grain mustard
  • 1 tablespoon chopped chives
  • salt and pepper

Directions

Salsa criolla:

  1. Slice the onion as thin as you can.
  2. This step is optional but highly recommended: soak the sliced onions in cold water for as long as you can. When ready to proceed, drain them well.
  3. Mix the onions with the juice of 3 – 4 limes, salt, pepper, and optionally chopped hot chillies.
  4. Serve with chopped coriander leaves on top.

Tartar sauce:

  1. Mix all the ingredients and season to taste.

Jalea:

  1. Boil cassava in salted water until tender.
  2. Clean and dry the seafood.
  3. Cut the calamari in rings.
  4. Cut the fish in 3 – 4 pieces.
  5. Season everything with salt and pepper.
  6. Beat an egg in a bowl.
  7. Put almond meal in a plate.
  8. Fry the cassava in ghee or oil.
  9. Dip the seafood in the beaten egg, coat with almond meal and fry in ghee or oil.
  10. Serve with salsa criolla and tartar sauce on the side.

10 thoughts on “Recipe: Jalea mixta (Peruvian-style mixed seafood)

  1. Omg I’m Peruvian and have recently started paleo and not eating Peruvian food is probably the hardest thing! Yesterday I was talking to my mom and I was telling her I need to look for some blog that has tried to do paleo Peruvian food! I’m so glad I found this!! Thank you! Will def try this!

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