Jalea de Pescado

  1. Peruvian Jalea de Pescado Recipe
  2. Ingredients
  3. Method
  4. Tips and tricks
  5. Additional information

Peruvian Jalea de Pescado Recipe

The good summer temperatures are getting closer and that is why many of us have already begun to enjoy the delicious fresh fish and seafood dishes that our infinite coast can offer us. Fish or mixed jelly is a perfect example! Do you dare to prepare it? Here the recipe!

How to prepare fish jelly

Fish Jelly Recipe
fish jelly

Fish jelly is a really simple dish to prepare but many do not dare to prepare it because they think it is complicated. For that reason, today we want to offer you this easy and quick recipe for fish jelly or mixed jelly in our style.

🔪 Prep Time20 minutes
🍲 Cook Time20 minutes
⏲️ Total Time40 minutes
🍽️ Servings4 servings
🔥 Calories160 calories


  • 2 fish fillets can be corvina, chauchilla, cheetah, sole, lorna, tilapia or tramboyo. The most important thing is that it is fresh fish.
  • 500 grams in total of a mixture of seafood such as: shrimp (prawns), cuttlefish, squid, mussels (mussels) and octopus.
  • 1 cup of prepared flour
  • 1 cup potato chuño starch
  • 1 egg
  • 3lemon (green lime). One for cooking and one for decorating
  • kion (ginger)
  • 3 tbsp blended minced garlic
  • 3 tbsp blended red chili
  • 3 tbsp blended yellow pepper
  • salt and pepper to taste
  • 250 grams of parboiled yucca (cooked) to fry later

For the Creole Sauce

  • 2 red onion julienned
  • 2 lemon (green lime)
  • 1 little hot pepper
  • 1 branch coriander (cilantro)
  • 2 tomatoes

For the tartar sauce

  • 200 grams mayonnaise
  • 1 lemon
  • 1 hard boiled egg
  • a little Chinese onion chopped very small
  • 2 tablespoons red onion, cut as thin as possible
  • a little minced garlic optional


For the Tartar Sauce:

  1. In a bowl place the mayonnaise and add a few drops of lemon (4 or 5), grate the egg and add it, also the Chinese onion and the red onion and a little minced garlic
  2. Stir everything and try, it has to have a little acid point but not too much.
  3. Reserve in the fridge to serve at the end
Related:  Parihuela

For the fish and shellfish jelly:

  1. In a bowl, put the red pepper, the yellow pepper, the ground garlic, a little grated ginger, salt and pepper. Mix everything very well.
  2. Wash the fish and cut it into medium pieces and also wash the shellfish. Dry them well.
  3. Now pass the pieces of fish through the previously prepared sauce and reserve. Do the same with shellfish.
  4. Then beat an egg in a deep plate and reserve. Pass the pieces of fish and shellfish through the beaten egg.
  5. In another bowl mix the flours and stir well. Now flour the pieces of fish and shellfish and pass them through a sieve to remove the remaining flour.
  6. Heat regular oil in a large skillet and wave. When the oil is hot, fry the fish pieces first and then the shellfish. Watch the temperature so that they do not burn and when you see that they take on a good color, remove them on absorbent paper to remove the remaining oil. Repeat as many times as necessary until everything is fried.
  7. While the fish is frying, prepare the Creole sauce.
  8. Put first the onion, tomato, hot pepper, lemon, salt and pepper and mix everything. Test and correct. Finally add the coriander. And ready we have the Creole sauce.
  9. Also take advantage and while the jelly is being fried in another pan, fry the previously parboiled yuccas and remove. Now that everything is ready, we are going to plate.
  10. The jelly is usually served in a dish to share. So first put some pieces of yuca in the background. Then the fish and finally the shellfish. On top of everything the Creole sauce and on the sides some tartar sauce and lemon slices. Bon Apetit!!!

But wait… that's not all. Next I leave you 3 excellent tips that will make your fish and shellfish jelly even more delicious.

Tips and tricks

  • Fry the fish and shellfish little by little, that is, in a few portions so that it is cold better and the oil does not burn.
  • In the flour mixture add 1 tablespoon of baking powder. This will make everything crispier.
  • The oil or type of oil is very important. That is why I recommend that you try coconut oil, which will give it a special flavor and aroma.
Related:  Pescado a lo Macho

Additional information

Fish or mixed jelly is one of the most typical dishes of Peruvian cuisine, its origins are in the north of Peru, more precisely in the regions of Lambayeque and Piura. Depending on the ingredients that it contains, the Jelly can be called “fish jelly”, “seafood jelly” or “mixed jelly” .

I remember with special affection when I used to visit my grandmother who lives in Chiclayo , and that together with my father and my uncles we would go for a walk to some coastal towns of Lambayeque, which I do not remember exactly the name but that were close to the sea.

In those small towns, the homemade, family restaurants were the ones that were located on the seafront. And of course, we quenched our hunger at one of these street stalls or sometimes in small family restaurants, which, by the way, is where you eat best.

In these houses of gastronomic pleasure, obviously the specialties were the dishes from our rich sea that were offered to diners so that they always enjoy the best marine dishes prepared with the catch of the day, always fresh and delicious.

Enjoy this delicacy from the sea. If you have any advice or questions please leave them for us. Comment, rate the recipe and share so that more people can prepare it and help us spread this recipe.

Here is a list for you as well. Peruvian dishes prepared based on fish and shellfish :

  1. How to prepare Fish Escabeche
  2. Chiringuito recipe in a few steps
  3. Easy and quick recipe for Leche de Tigre
  4. Delicious recipe for Chilcano de Pescado
  5. How to make Shrimp Chupe
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