• 1 kg cleaned giant squid, skin removed and cut into 2 cm strips (2 lb)
• 10 g salt (1 ½ teaspoons), divided
• 4 g ground black pepper (1 ½ teaspoons)
• 5 g ground cumin (1 ½ teaspoons)
• 20 g garlic paste (1 ½ tablespoons)
• 30 g yellow mustard (2 tablespoons)
• 3 large eggs
• 180 g all-purpose flour (1 ½ cups)
• 100 g potato starch or cornstarch (¾ cup)
• 1 liter vegetable oil for frying (4 cups)

For the salsa criolla

• 200 g red onion, thinly sliced (2 medium onions)
• 30 g ají limo or ají amarillo, cut into thin strips (1 medium pepper)
• 60 ml fresh lime juice (4 tablespoons)
• 15 ml vegetable oil (1 tablespoon)
• 3 g salt (½ teaspoon)
• 10 g fresh cilantro, chopped (2 tablespoons)

For serving

• 600 g cassava, peeled and cut into pieces (4 cups)
• 15 ml vegetable oil (1 tablespoon)
• 120 g tartar sauce or rocoto pepper cream (½ cup)
• 2 limes, cut into wedges