[Peru] How to cook Lima-style fried seafood and cassava medley (jalea limeña)

Ingredients

• 500 g cassava (yucca root), peeled
• 1 corn cob
• 400 g fish fillets, cut into 2 × 3 cm pieces
• 12 prawns, cleaned
• 12 scallops, cleaned
• 200 g octopus, cooked and cut into pieces
• 4× 120 g squid, cleaned and cut into rings
• 2 cloves garlic, very finely chopped
• 1 tsp soy sauce
• juice of 2 small lemons
• 2¹⁄₃ cups(300 g) all-purpose (plain) flour
• ½ cup(65 g) potato starch
• 2 eggs, beaten
• 4 cups (1 litre) vegetable oil, for frying
• 1 cup (250 ml) Creole sauce (see below)
• 1½  tomatoes, skinned, seeded, and thinly sliced
• 1 tbsp limo chile, seeded, membrane removed, and thinly sliced
• 1 cup  (250 ml) tartare sauce (see below), to serve
• salt and pepper

• ½ red onion, thinly sliced
• ice cubes
• 1 limo chile, seeded, membrane removed, and thinly sliced
• 1 tbsp chopped coriander leaves
• juice of 3 small lemons
• salt

• 225 g mayonnaise
• 1 egg, hard-boiled and chopped
• 1 tbsp capers, chopped
• 40 g small dill pickles (gherkins), chopped
• 1 white onion, finely chopped
• 1 tsp mustard
• 1 tsp chopped parsley leaves
• salt and pepper

• 2 cups (120 g) banana chips
• 1 cup (225 g) toasted corn (cancha)
• 1 small handful of coriander leaves

Directions