Peruvian Fish and Shellfish Jelly

INSTRUCTIONS

1. Season all the proteins with salt, pepper, blended garlic and ginger, then set aside.
2. Beat eggs and season with paprika, salt and pepper, to taste. Add garlic powder (optional).
3. In a bowl, prepare the flours for the tempura.
4. Pass the proteins through the beaten egg and then dredge with flour to remove any excess.
5. On the Instant Vortex control panel, press Air Fry, then set time to 25 Minutes and temperature to 355ºF (180ºC). Press Start.
6. Once indicated on the appliance, lightly grease the fryer tray with a brush and then place the fish and desired amount of seafood.
7. 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).
8. The main complement of the jelly is a rich sarza to give it freshness and balance.
9. 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.
10. Fried yuca (optional), to serve
11. Mix 2 tablespoons mayonnaise with the finely chopped chives or red onion diced small, grate 1 boiled egg and serve with the jelly.