Mixed Jalea Recipe
INGREDIENTS
• 300 grams (10.5 oz) fish cut into cubes
• 300 grams (10.5 oz) cooked octopus cut into pieces
• 300 grams (10.5 oz) squid, cut into rings
250 grams (9 oz) shrimp
• 600 grams (21 oz) cassava, parboiled and cut into pieces
• 1 cup unprepared flour
• 1 tablespoon minced garlic
• 1/2 cup cooked corn
• Oil
• 50 grams of chuño
• Salt and pepper to taste
• Criolla sauce:
2 onions cut into julienne,
1 tomato, diced,
1 tablespoon chopped cilantro.
Makes 6 servings
Clean the seafood with plenty of water then season them and the fish with salt, crushed garlic and pepper. Pass them in the flour mixed with the chuño, then in a pan with oil hot, fry them for about 2 minutes, until golden brown. In the same pan, brown the steamed cassava pieces.
To serve, place the cubes of fish and seafood on the cassava and top with criolla sauce and cooked corn. can also be accompanied by mountain court, chifles and yuyo.