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Se llama jalea pero no tiene nada que ver con la preparación dulce de frutas que estamos acostumbrados a untar en el pan del desayuno. Mas bien, en Perú, la jalea es un plato de pescado y mariscos fritos que se sirve con yuca frita y chifles, que son láminas fritas de plátano verde. La salsa criolla, las cremas de ají, la mayonesa y el limón no pueden faltar.
Aunque es muy fácil de hacer en casa, lo normal es que la gente vaya a las cevicherías para ordenar una jalea. Y cuando viene a la mesa es el deleite de los comensales, por todos esos pedacitos de pescado frito, conocidos como chicharrones de pescado. A veces la jalea se sirve como botana para compartir, y otras veces como plato único. El contraste de las texturas y temperaturas es una de las cosas que más me gustan de este plato rústico pero exquisito.
Ya que la Semana Santa está cerca te cuento que esta jalea es perfecta durante la Cuaresma o para el Viernes Santo.
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Ingredientes
-
1
libra de filete de pescado
-
Sal y pimienta
-
1
diente de ajo, molido
-
El jugo de 1 limón
-
1/2
taza de harina sin preparar, mezclada con harina de arroz o maicena
-
3
tazas de aceite vegetal
-
2
plátanos verdes, pelados, cortados en rodajitas finas (a lo largo o a lo ancho)
-
1
libra de yuca cocida y cortada en bastones
-
Limones cortados en cuatro
Creole Sauce:
-
1
cebolla roja cortada en tiras finas
-
1
cucharada de hojas de culantro o perejil
-
1/2
pimiento rojo cortado en tiras
-
2
limones
-
Sal y pimienta
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Instrucciones
-
1
Corta el pescado en cubos de aproximadamente 1 pulgada. Sazona con sal, pimienta, ajo, jugo de limón. Deja reposar unos minutos.
-
2
Combina el pescado con la harina hasta cubrir bien todos los trozos. Sacude el exceso de harina en un colador.
-
3
Pon el aceite en una olla y cuando esté caliente fríe el pescado por partes. Transfiere a un plato con papel toalla para escurrir el exceso de aceite.
-
4
Por separado, fríe las tajadas de plátano verde hasta que estén crujientes. También fríe la yuca hasta que dore. Escurre en papel toalla.
-
5
Para servir combina en los platos el pescado con las tajadas de plátano verde y la yuca. Encima pon una buena cantidad de salsa criolla, y acompaña con gajos de limón y otras salsas si te antoja.
-
6
Salsa criolla: Para hacer esta salsa remoja la cebolla en agua helada por cinco minutos. Escurre bien y combina con el culantro, pimiento, jugo de limón, sal y pimienta. Sirve enseguida.
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Consejos de expertos
-
consejo 1
Si no quieres hacerlo solo con pescado, agrega camarones, callos de hacha, calamares, pulpo, y cualquier otro marisco que te guste. Fríelos por separado.
-
consejo 2
Las salsas tradicionales para este plato son la criolla, la salsa de ají amarillo, la salsa de rocoto, mayonesa, salsa tártara, y por supuesto los limones cortados en cuartos o por la mitad no pueden faltar en la mesa.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
-
Se llama jalea pero no tiene nada que ver con la preparación dulce de frutas que estamos acostumbrados a untar en el pan del desayuno. Mas bien, en Perú, la jalea es un plato de pescado y mariscos fritos que se sirve con yuca frita y chifles, que son láminas fritas de plátano verde. La salsa criolla, las cremas de ají, la mayonesa y el limón no pueden faltar.
Aunque es muy fácil de hacer en casa, lo normal es que la gente vaya a las cevicherías para ordenar una jalea. Y cuando viene a la mesa es el deleite de los comensales, por todos esos pedacitos de pescado frito, conocidos como chicharrones de pescado. A veces la jalea se sirve como botana para compartir, y otras veces como plato único. El contraste de las texturas y temperaturas es una de las cosas que más me gustan de este plato rústico pero exquisito.
Ya que la Semana Santa está cerca te cuento que esta jalea es perfecta durante la Cuaresma o para el Viernes Santo.
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© 2022 ®/TM General Mills Reservados todos los derechos
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