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Jalea (Peruvian Fried Seafood Platter With Lime-Marinated Onion & Tomato Salad)

Name: Jalea (Peruvian Fried Seafood Platter With Lime-Marinated Onion & Tomato Salad)
Total time: 60 min
Yield: 4
Ingredients: For the Salsa Criolla:; 1/2 large red onion, very thinly sliced; 2 medium plum tomatoes, diced; 1/4 cup loosely packed chopped cilantro leaves and tender stems; 1 fresh aji amarillo pepper, stemmed, seeded, and minced (see note); 1 medium clove garlic, minced; 1/4 cup fresh juice from 3 limes; Kosher salt; For the Fried Seafood:; 1 1/2 to 2 quarts peanut, canola, or vegetable oil; 4 1/2 cups all-purpose flour, divided; 3/4 cup cornstarch; 1 1/2 teaspoons baking powder; Kosher salt and freshly ground black pepper; 1/2 teaspoon paprika; 2 cups light beer, divided; 1/2 pound skinned and boned firm white-fleshed fish, such as halibut, wild striped bass, or cod, sliced into 1 1/2- by 1-inch pieces; 1/2 pound shelled and deveined large shrimp; 1/3 pound cleaned squid bodies and tentacles, bodies sliced crosswise into 1/2-inch rings; To Serve:; 1 recipe Fried Yuca With Spicy Mayo , for serving

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This Peruvian recipe features a delightful fried seafood platter served with a zesty lime-marinated onion and tomato salad called Salsa Criolla. The fried seafood is made with a light and crispy beer batter, and the dish is served with a side of fried yuca with spicy mayo for a flavorful and satisfying meal.