Peruvian Fish and Shellfish Jelly

By: Guillermo Velasquez

Peruvian Fish and Shellfish Jelly
cuisine icon Cooking Technique
Air Frying
cuisine icon Keywords
(prawns, 4 servings, air frying, and pepper, beaten, boiled egg, chopped, cilantro finely chopped, corn starch or chuño, cut into julienne strips, eggs, etc.), finely diced, fish and seafood, garlic, ginger or ginger grated, grated, Guillermo Velasquez, instant vortex, juice of 3 lemons, mayonnaise, minced, of sifted flour , or red onion, paprika, pepper to taste, peruvian, precooked octopus, red onion cut into julienne strips, squid rings, taste, white fish fillet with skin

serving icon Servings
4 Servings
Ingredients
  • 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
Instructions
  • 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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