Jalea Mixta (Peruvian Crispy Fried Seafood Platter)

• 500 g yuca (cassava), peeled and cut into thick batons
• 300 g firm white fish fillet, cut into strips
• 300 g squid, cleaned and cut into rings
• 250 g raw shrimp, peeled
• 2 tsp salt, divided
• 2 garlic cloves, crushed
• 150 g plain flour
• 50 g cornflour (cornstarch)
• 1 litre vegetable oil, for frying
• 1 large red onion, thinly sliced
• 1 aji limo or red chilli, thinly sliced
• 3 limes, juiced, plus wedges to serve
• 1 tbsp fresh coriander (cilantro), chopped
• tartare sauce, to serve
• 2 litres water, for boiling the yuca

Nutrition