Top 4 Peruvian Deep-fried Dishes

Peruvian jalea is a seafood dish of lightly breaded and deep-fried fish - most often tuna, halibut, cod, or striped bass - and other mixed seafood like octopus, squid, shrimps, and scallops. It is traditionally served with thinly sliced and fried plantains called chifles, and topped with a refreshingly tart salad of lime-marinated red onions, tomatoes, and cilantro. With an abundance of fresh local seafood during Lent weeks which coincide with the end of the summer in South America, jalea has become one of the Peruvian favorites of the fasting season, widely available in numerous cevicherias, restaurants specialized in ceviche and other seafood dishes. Jalea Peruana is typically enjoyed with salsa criolla, ají amarillo and rocoto sauces, and sided with some yucca chips or - for an extra crunch - sprinkled with toasted Andean chulpe corn nuts called canchas. The tasty palette of condiments also includes either mayonnaise or tartar sauce, and lime wedges.Expand

Chicharrón de pulpo is a traditional seafood dish originating from Peru. It's usually made with a combination of octopus, soy sauce, mustard, eggs, milk, flour, salt, pepper, and oil. The octopus is boiled until firm, but not chewy, and it's then drained and cut into pieces. The soy sauce, mustard, milk, eggs, salt, and pepper are mixed in a bowl and the octopus pieces are then placed in the marinade. Later, the pieces are dredged in flour and fried in hot oil until crisp, and chicharrón de pulpo is ready to be enjoyed.Expand

Cuy frito or cuy chactado is one of the oldest traditional Peruvian dishes that has been consumed since Incan times. It is made with guinea pigs, which are obviously not kept as pets in Peru – instead, they are fried to crispy perfection. The fried guinea pigs are said to taste similar to chicken (or as a cross between rabbit a chicken), but with a fattier flavor. The head is also edible, and that's the favorite part for many people. Cuy frito is usually eaten with your hands, and it's recommended to keep some napkins on hand as things can get a bit messy while eating it. This dish is typically served in cuyerías with corn on the cob, rice, potatoes, sweet potatoes, salsas, and salads.Expand

Ceviche drito is a twist on the classic Peruvian dish of ceviche. While traditional ceviche involves marinating raw fish or seafood in citrus juice to "cook" it, ceviche frito has an additional step where the marinated fish is fried. Just like traditional ceviche, the fish (often a firm white fish) is first marinated in a mixture of lime or lemon juice, chili peppers, onions, and seasonings. After marinating for a set period, the fish pieces are coated in flour or another type of breading and then deep-fried until they're golden and crispy. Ceviche frito is typically served with the classic ceviche accompaniments such as sweet potato, choclo (Peruvian corn), and red onion slices.Expand