Ingredients
Scale
- 500 g firm white fish fillets, skinless and boneless, cut into 4 cm cubes
- 250 g cleaned squid, cut into rings
- 250 g medium shrimp, peeled and cleaned
- 250 g cooked octopus, cut into pieces
- 30 ml fresh lime juice (2 tablespoons)
- 20 g minced garlic (5 cloves)
- 10 g salt (2 teaspoons)
- 2 g ground black pepper (½ teaspoon)
- 3 g ground cumin (1 teaspoon)
- 200 g all-purpose flour (1⅔ cups)
- 50 g potato starch or cornstarch (⅓ cup)
- 1 liter vegetable oil for frying
- 700 g peeled cassava root (1 large cassava)
- 300 g red onion, thinly sliced (2 medium onions)
- 150 g tomato, cut into strips (1 large tomato)
- 25 g ají limo, seeded and finely chopped (2 tablespoons)
- 45 ml fresh lime juice (3 tablespoons)
- 15 ml vegetable oil (1 tablespoon)
- 5 g salt (1 teaspoon)
- 15 g chopped fresh cilantro (¼ cup)
- 100 g lettuce leaves (1 small head)
- 1 lemon, cut into wedges