For the chicharrón

• 300 g of firm white fish fillet
• 250 g of squid rings
• 250 g of peeled prawns
• 2 cloves of garlic, crushed
• Juice of 2 limes
• 1 teaspoon of cumin
• 1 teaspoon of paprika or ají panca powder
• Salt and pepper, to taste
• 1 egg
• ½ cup of all-purpose flour
• ½ cup of chuño or potato starch
• Vegetable oil for frying

For the salsa criolla

• 1 large red onion
• 1 ají amarillo
• Juice of 2 limes
• 2 tablespoons of chopped cilantro
• Salt and pepper, to taste

To serve

• Boiled or fried cassava
• Lime halves