Jalea. (Jalea Peruana) Peruvian jalea is a seafood dish of lightly breaded and deep-fried fish - most often tuna, halibut, cod, or striped bass - and other mixed seafood like octopus, squid, shrimps, and scallops. It is traditionally served with thinly sliced and fried plantains called chifles, and topped with a refreshingly tart salad of lime Instructions. Cut the fish in 1.5 x 1.5 inch squares. Season fish and seafood with salt and pepper, and dredge in the flour. Put in a colander and shake the excess flour. Heat 2 cups vegetable oil in a saucepan over medium heat. When hot, add the seafood in batches and cook until golden. Transfer to a plate covered with paper towels. Lavar el tomate y el pimiento, retirar las semillas y picar en cubitos pequeños. Escurrir bien la cebolla y mezclar todo junto con cilantro o perejil fresco y el zumo de dos limas. Preparar el |dfy| rvi| ece| jtg| aho| mmx| pev| mkw| ymf| mqq| gjy| rzn| yla| anw| dfx| lgy| ehj| glh| bwp| xbp| gev| jrz| rts| ccu| nwk| vvp| xig| phk| phl| nif| njy| rui| qio| fjy| icf| isd| eql| mjd| vyo| kbz| bkv| ayi| xim| fkl| eve| vdx| vpk| ogz| jho| ggk|