Jalea

Morena Cuadra’s selected jalea combines fish with supplied squid rings and cleaned shrimp, coated in the selected rice flour and fried until golden. Thin green-plantain slices join the seafood, with an onion-and-pepper salsa and the selected mayonnaise alongside.

The fish is cut into squares about one and a half inches across. Salt and pepper season the fish and seafood before they are dredged in rice flour; a colander is shaken to remove the excess coating.

Two cups from the recipe’s three-cup vegetable-oil total heat in a saucepan. The seafood cooks in batches until golden and is transferred to a plate covered with paper towels. In another saucepan, the remaining one cup of oil heats until very hot and bubbly and fries the supplied plantain slices until lightly golden.

In a bowl, the supplied chopped garlic, sliced onion, chopped cilantro and selected sliced red bell pepper are combined with salt and pepper. Juice from two of the six listed limes is added to this onion salsa.

Seafood and fried plantains are combined in a serving dish. The onion salsa, selected mayonnaise and remaining lime slices accompany the jalea; the publisher describes eating this fish-and-seafood preparation in Peru and confirms the onion salad as a separate accompaniment.