“Jalea” is Spanish for “jelly.” This dish, however, has nothing to do with the sweet jams we’re used to spreading on toast for breakfast. In Peru, “jalea” is actually a dish consisting of fried fish and seafood served with fried yucca and chifles, which are fried slices of green plantain. Don’t forget the creole sauce, or the creamy pepper sauce, mayonnaise, and lime.
Although it’s easy to make at home, people often order jalea in restaurants. And when it comes to the table, everyone is always thrilled with the morsels of fried fish, known as fish crackling. Sometimes, jalea can be served as an appetizer to share, other times it can be served as an individual dish. The contrast in textures and temperatures is one of the things that I like most about this rustic yet exquisite dish.
With Holy Week right around the corner, it’s good to note that this jalea is perfect for Easter or Good Friday.
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