Jalea - Peimco

Ingredients

• 700 g white fish fillet
• 300 g shrimp peeled and shelled
• 8 medium prawns 150 g
• 150 g octopus tentacles
• 150 g squid (or Inca’s Food Squid Rings)
• 250 ml vegetable oil
• 1 cup corn starch or Inca’s Food Chuño Flour
• 3 garlic cloves (or 3 tsp. Inca’s Food Garlic Paste)
• 2 cm ginger root
• 1 tablespoon mustard
• 1 juice of a lime
• Salt and pepper to taste
• 2 limes
• 3 peppers
• 1 purple onion 50 g
• ½ cup corn kernels
• ¼ cup white vinegar
• 1 tablespoon Dona Isabel Coriander
• Inca’s Food Rocoto Pepper Slices
• 2 or 3 green bananas 250 g
• 1 kg cassava