To begin, place the fish, squid, and prawns into a large bowl. Add garlic paste, lime juice, salt, pepper, and cumin. Toss well to coat evenly. Cover and refrigerate for 20–30 minutes to allow the flavours to absorb. Prepare the salsa criolla while marinating.

Combine sliced onion, chilli, lime juice, vinegar, coriander, and a pinch of salt in a bowl. Mix well, then let it sit for at least 15 minutes to mellow the onion's sharpness. Set aside for serving.

In another bowl, mix the plain flour, cornflour, and paprika. This dry coating adds crispness and colour to the seafood. Ensure it is well combined before moving on to the next step.

Remove the seafood from the marinade and pat dry with kitchen paper to avoid excess moisture. Toss each type of seafood in the flour mixture until evenly coated. Shake off excess flour before frying.

In a deep pot or heavy bottomed pan, heat vegetable oil to 180°C. Use enough oil to allow the seafood to float freely. Test the oil temperature with a breadcrumb, if it sizzles and rises, the oil is ready.

Carefully place the coated fish chunks into the hot oil. Fry in batches for 3–4 minutes until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Proceed to squid.

Repeat the frying process for the squid and prawns. Squid takes about 2 minutes, while prawns need 2–3 minutes. Avoid overcrowding the pan to keep the oil temperature stable. Drain well before moving on.

If serving with fried cassava or plantain, prepare and fry them now until golden and crisp. They offer a traditional and satisfying contrast to the seafood.

Arrange the fried seafood in a generous heap on a large serving plate. Top with a liberal amount of salsa criolla. Add the fried sides around the base and a few lime wedges.

Serve Jalea immediately while the seafood is crisp and hot. Offer extra lime wedges and hot sauce on the side if desired. For best texture, avoid covering the dish before serving to prevent steaming.