Jalea is a popular Peruvian seafood dish that features a variety of crispy fried seafood served with zesty lime and salsa criolla. This delightful platter typically includes fish, shrimp, calamari, and other seafood, all coated in a light, crispy batter that creates the perfect crunch.

The dish originated in the coastal regions of Peru, where fresh seafood is abundant. It evolved as a way to serve a variety of seafood in one delicious presentation, becoming a favorite at beachside restaurants and family gatherings.

To prepare Jalea, fresh seafood is cleaned, cut into bite-sized pieces, and lightly seasoned. The pieces are then coated in seasoned flour and fried until golden and crispy. The key to perfect Jalea is maintaining the right oil temperature to achieve a crispy exterior while keeping the seafood tender and juicy inside.

While the traditional recipe uses a mix of white fish, shrimp, and calamari, you can customize your Jalea based on available seafood or personal preferences. Some variations include octopus or scallops, and the batter can be seasoned with different spices to add extra flavor.

In Peru, Jalea is typically served with salsa criolla, a fresh and tangy mixture of sliced red onions, chili peppers, and cilantro marinated in lime juice. The dish is often accompanied by yuca fries or corn, and plenty of lime wedges for squeezing over the crispy seafood.

While Jalea is undeniably delicious, it's important to note that it is a fried dish and should be enjoyed in moderation if you're watching your calorie or fat intake. Those with seafood allergies should obviously avoid this dish. For a healthier version, you can request the seafood to be grilled instead of fried at some restaurants, though this would technically make it a different dish.