| Prep Time: 15 mins
| Cook Time: 20 mins
| Total Time: 35 mins
You may need: Dried Garlic Powder
Jalea de Mariscos (or fried mixed seafood) is one of coastal Peru's favorite dishes. Heavily influenced by Spanish cuisine, Peruvians have always added local ingredients and flavors to make their cuisine distinct. This vegan dish takes inspiration from the classic but Peruvian Mushroom Jalea is perfect for your meatless Monday or as an appetizer. Jalea is very popular in Peru during Lent and this vegetarian version would be perfect then too!
The traditional Salsa Criolla in this recipe is served with many different Peruvian dishes. The tangy and herbaceous onion slaw cuts right through the texture of the fried mushrooms. Our Chile-Limón spice blend adds the perfect tangy-zippy zest to this dish to tie it all together.
2 lbs oyster mushrooms
2-3 Tbsp tamari
1/2 cup Panko bread crumbs
1/4 cup all purpose flour
1 Tbsp corn starch
1 Tbsp nutritional yeast
2 tsp Piquant Post Chile Limon spice
1/2 tsp sea salt
1 cup vegetable oil
1/2 red onion, julienned
1/2 cup cherry tomato, halved
1/4 cilantro leaves, chopped
Juice of 1 lime
1/2 tsp Piquant Post Chile Limon spice
Pinch sea salt
Jalea is typically a fried seafood dish, almost like Fritto Misto in Italian cuisine. Any veggies can be substituted or even tofu, but mushrooms are particularly delicious and also resemble seafood in texture!
For an even more authentic experience, serve this with fried yucca and green plantains!
If you’re interested in trying this dish with fish, here’s a great recipe to try.
Even though this is a very simple dish, even some of Peru’s greatest chefs, like Gaston Acurio, have a version!
The history of this dish is quite fascinating and is traced to different Indigenous tribes in Peru. Here’s a fascinating article about the evolution of Jalea in Peru!
To prepare the mushrooms, separate the clusters of oyster mushrooms into large pieces and drizzle with the tamari. Toss until well coated.
To make the mushroom coating, toss the bread crumbs, flour, corn starch, nutritional yeast, Chile Limon spice, and sea salt in a large bowl. Place the marinated mushroom pieces into the bowl with the coating a few pieces at a time. Toss in the bowl until both sides are completely coated. Do this to all of the pieces of mushroom.
In a large skillet, heat the vegetable oil until shimmering and hot. Place several pieces of breaded mushroom into the pan, being careful not to crowd them. Fry on one side until the mushrooms are well browned and crispy. Flip them and cook on the other side until crispy as well. Drain on a paper towel while you cook the rest of the mushrooms.
To make the Salsa Criolla, toss the julienned onion with the cherry tomato, cilantro leaves, lime juice, Chile Limon spice, and sea salt. Serve the pan fried mushrooms topped with the Salsa Criolla, garnished with fresh lime wedges and cilantro leaves.
If you would like to make this dish gluten free, simply substitute GF breadcrumbs and GF flour in the breading.
If you would like this dish to be lighter, try making it in an air fryer! This is a great way to get a crispy texture without all the fat!
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