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Fish, Americas

Jalea mixta with fried yuca

Jalea mixta is a Peruvian fried platter of white fish, squid, and shrimp, served with fried yuca and a lime onion salad. For 4 people, it takes 50 minutes and a medium skill level, at about €5.50 per person. The key to success is keeping the oil at 180°C and frying in small batches.

Tonight it's the big Peruvian fried platter, golden fish, squid, and shrimp, with fried yuca and a lime onion salad.

Jalea mixta with fried yuca
Total time
50 min
Difficulty
Medium
Cost per person
€5.50
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Jalea mixta is the dish you put in the middle of the table and everyone digs into with their fingers. The fish and squid come out crisp outside, tender inside, and the shrimp bring that briny edge that gives the whole plate its character. Fried yuca, soft and golden, stands in for regular fries with a milder taste and a creamier bite.

The lime onion salad, sharpened with yellow chili and cilantro, wakes up every bite of fried food. This is a dish for a relaxed dinner among adults or a lazy Sunday lunch where you take the time to fry in small batches. Save it for occasions when you're not rushed, since frying needs a bit of organization and attention.

The ingredients

4 people

Fish counter

  • White fish fillets 400 g
  • Squid 300 g
  • Peeled shrimp 300 g

Pantry

  • Flouroften in the pantry 8 tbsp
  • Cornstarchoften in the pantry 4 tbsp
  • Frying oiloften in the pantry 1 l
  • Saltoften in the pantry 1 pinch

Frozen foods

  • Frozen yuca 600 g

Fruits and vegetables

  • Red onion 2
  • Limes 3
  • Fresh cilantro 6 sprigs
  • Yellow chili pepper 1

Allergens Fish, Shellfish, Mollusks, Gluten

The step by step recipe

  1. Boil the yuca in salted water, then drain it and cut it into sticks. 20 min

    Remove the central fiber before frying it.

  2. Slice the red onion and mix it with the juice of two limes, the chili, and the cilantro.

    Rinse the onion under cold water first to soften its bite.

  3. Cut the fish into cubes and the squid into rings, season with salt, then coat them along with the shrimp in the flour and cornstarch mix.

    Shake off each piece, excess flour burns in the oil.

  4. Fry the yuca, then the fish and seafood in small batches. 15 min

    Pull them out as soon as they're golden to avoid rubbery texture.

  5. Arrange everything on a large platter with the onion salad and lime wedges.

    Serve right away to keep all the crunch.

Our tips to get it right

  • Pat the fish, squid, and shrimp completely dry before coating them, moisture makes the breading fall off in the oil.
  • Make the onion salad first, it needs time to sit and mellow while you handle the frying.
  • Swap the oil if it starts turning dark during frying, clean oil gives a golden coating without bitterness.

The variations

  • Swap the white fish for salmon for a richer flavor.
  • For a vegetarian version, replace the fish, squid, and shrimp with tempura vegetables like zucchini, sweet potato, and onion.
  • To save time, buy pre-cooked frozen yuca and fry the fish and seafood together in one larger batch.

What to serve it with

  • Creamy yellow chili sauce
  • Cold light beer
  • Lime limeade

Storage

Jalea mixta is best eaten right away, since the coating loses its crunch within a few hours. If you have leftovers, keep them in the fridge for 1 day in a sealed container and reheat in a hot oven to bring back some crispness. This dish doesn't freeze well.

Questions about this dish

Can you replace the squid with another seafood?

Yes, you can swap it for shelled mussels or scallops. Keep the pieces about the same size so everything cooks evenly in the oil.

How do you keep the coating from falling off while frying?

Dry each piece thoroughly before coating it and shake off the extra flour. Lower the pieces gently into the oil without crowding the pan.

Can you make the onion salad ahead of time?

Yes, you can make it up to 2 hours ahead, it only gets more flavorful. Keep it in the fridge and take it out just before plating.

What pepper can you use if you can't find yellow chili?

A mild pepper like Espelette or a small pinch of fresh red chili works well. Adjust the amount based on how much heat you want.

How long does it take to make a jalea mixta with fried yuca?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a jalea mixta with fried yuca?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a jalea mixta with fried yuca cost?

About €5.50 per serving, or €22.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, mollusks, gluten. Always check the labels of the products you buy.

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