INGREDIENTS
- – 1 kg of Andean porridge or pink porridge.
- – 4 contemporary yellow peppers.
- – 3 lemons.
- – 2 pink onions.
- – Salt to style.
- – Oil 4 tbsp.
- Stuffed:
- – Avocado
- – Mayonnaise
- – Tomato
- To cowl:
- – 300 g of fish (grouper, sole or corvina).
- – Celery, garlic, rocoto and celery.
Have you ever ever tried the scrumptious Causa Lima? From Peru this recipe comes so that you can strive at dwelling
PROCEDURE:
1. For the mash, boil the peeled potatoes in water and salt. Make a really easy puree, add the yellow chili paste, oil, lemon and salt.
2. Knead this combination till it is vitally easy and mushy. (In the event you use contemporary yellow pepper, you need to boil it with out seeds for 1 minute earlier than processing it and mixing it with the mashed potatoes).
3. For the avocado paste, mash the avocado with the lemon and olive juice and season with salt and pepper.
4. To assemble, take a tall round mildew and make a puree base of roughly 2 cm.
5. On high place 1 cm of filling, one other layer of puree, on high the avocado paste, then Creole and fish blended with lemon juice, Creole and cilantro.
