'1 kilogram of cornmeal'
'2 pounds of chayote, peeled and chopped'
'0.5 kilogram of cleaned fish'
'0.5 kilogram of shrimp shells and heads'
'1 can of palmito'
'3-4 hard-boiled eggs'
'6-8 tomatoes'
'Olive oil'
'Salsa'
'Small onion'
'Cebolla'
'Garlic'
'Loroco'
'Red pepper flakes'
'Black pepper'
'Coentro'
'Segurelha'
'Mannerona'
'1 kilogram of cornmeal'
'2 pounds of chayote, peeled and chopped'
'0.5 kilogram of cleaned fish'
'0.5 kilogram of shrimp shells and heads'
'1 can of palmito'
'3-4 hard-boiled eggs'
'6-8 tomatoes'
'Olive oil'
'Salsa'
'Small onion'
'Cebolla'
'Garlic'
'Loroco'
'Red pepper flakes'
'Black pepper'
'Coentro'
'Segurelha'
'Mannerona'
'Roll out the dough on a floured surface'
'Saute the fish, shrimp, and palmito separately in pans, adding all seasonings'
'Leave the fish and shrimp with plenty of sauce'
'Combine the cornmeal and mandioca flour, mix well, and moisten with some fish and shrimp sauce'
'Add a cup of chopped epazote'
'Mix the flours well, kneading with your hands until they form a crumbly mixture'
'Line the bottom and sides of the cuskus mold with tomato slices, hard-boiled eggs, and olives'
'Place a layer of the flour mixture without pressing it down'
'Add layers of fish, shrimp, palmito, egg slices, and olives, finishing with a layer of flour'
'End with a layer of flour'
'Put a leaf of cabbage on top, cover, and place the cuskus mold in boiling water until it reaches half height'
'When the cabbage leaf turns yellow (about 30 minutes later), the cuskus is ready'
'Let it rest for a few minutes before removing from the mold'
'Important: do not press down on the layers when rearranging, or the cuskus will become dry'
'It can be served hot or cold.'
