Peruvian Fried Seafood Platter With Lime Marinated Onion and Tomato Salad Jalea Recipe

Ingredients

• 1/2 large red onion, very thinly sliced
• 2 medium plum tomatoes, diced
• 1/4 cup loosely packed chopped cilantro leaves and tender stems
• 1 fresh aji amarillo pepper, stemmed, seeded, and minced (see note)
• 1 medium clove garlic, minced
• 1/4 cup fresh juice from 3 limes
• Kosher salt
• 1 1/2 to 2 quarts peanut, canola, or vegetable oil
• 4 1/2 cups all-purpose flour, divided
• 3/4 cup cornstarch
• 1 1/2 teaspoons baking powder
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon paprika
• 2 cups light beer, divided
• 1/2 pound skinned and boned firm white-fleshed fish, such as halibut, wild striped bass, or cod, sliced into 1 1/2- by 1-inch pieces
• 1/2 pound shelled and deveined large shrimp
• 1/3 pound cleaned squid bodies and tentacles, bodies sliced crosswise into 1/2-inch rings
• 1 recipe Fried Yuca With Spicy Mayo, for serving

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