Peruvian Fish and Shellfish Jelly


  • ⅔ lb (300 g) white fish fillet with skin
  • ½ lb (200 g) assorted seafood (prawns ,squid rings, precooked octopus, etc.)
  • Salt and pepper to taste
  • 1 tsp garlic, minced
  • 1 tsp ginger or ginger grated
  • 3 eggs, beaten
  • 1 tsp paprika
  • 1 tsp salt and pepper
  • 1 cup of sifted flour
  • ½ cup corn starch or chuño
  • ½ red onion cut into julienne strips
  • 1 limo chili pepper or chili cut into julienne strips
  • Salt to taste
  • Juice of 3 lemons
  • Cilantro finely chopped
  • 2 tbsp mayonnaise
  • Chives finely chopped, or red onion, finely diced
  • 1 boiled egg, grated
  • Season all the proteins with salt, pepper, blended garlic and ginger, then set aside.
  • Beat eggs and season with paprika, salt and pepper, to taste. Add garlic powder (optional).
  • In a bowl, prepare the flours for the tempura.
  • Pass the proteins through the beaten egg and then dredge with flour to remove any excess.
  • On the Instant Vortex control panel, press Air Fry, then set time to 25 Minutes and temperature to 355ºF (180ºC). Press Start.
  • Once indicated on the appliance, lightly grease the fryer tray with a brush and then place the fish and desired amount of seafood.
  • Halfway through the time, the fryer will ask us to turn the preparation over. Wait for the cooking to finish. Serve with sarza criolla and a tartar sauce or mayonnaise (optional).
  • The main complement of the jelly is a rich sarza to give it freshness and balance.
  • Julienne the onion, rinse well and add salt to taste, juice of 3 lemons, finely chopped coriander and julienned chili, mix well and serve with the jelly.
  • Fried yuca (optional), to serve
  • Mix 2 tablespoons mayonnaise with the finely chopped chives or red onion diced small, grate 1 boiled egg and serve with the jelly.
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