INGREDIENTS
- – Papa 600 g.
- – Yellow chili paste 8 tbsp.
- – Lemon juice 2 tbsp.
- – Oil 3 tbsp.
- – Salt to style.
- Stuffed:
- – Tuna 3 cans.
- – Pink bell pepper 1 unit.
- – Inexperienced bell pepper 1 unit.
- – Yellow bell pepper 1 unit.
- – Purple onion 1 unit.
- – Sal.
- – Lemon juice 4 tbsp.
- – Ketchup 1 cda.
- – Mayonnaise 1 tbsp.
- – Tabasco sauce or some scorching pepper sauce to style.
- – Coriander 1 handful.
- – Garlic 1/2 clove.
- Coat paste:
- – Avocado 3 items.
- – Juice of 1 lemon.
- – Olive oil 1 splash.
- Deck:
- – Shrimp 1 handful.
- – Small cherry tomatoes 5 items.
- – Boiled quail eggs 4 items.
- – Creole sauce, drained 4 tbsp.
- – Avocado sauce and mayonnaise 2 tbsp (maintain in sleeve).
- – Golf and Tabasco sauce 2 tbsp (maintain in hand).
We journey to lovely Peru with the Cooks passport and the normal recipe of the beautiful PERUVIAN CAUSE
PROCEDURE:
1. For the mash, boil the peeled potatoes in water and salt. Make a really clean puree, add the yellow chili paste, oil, lemon and salt.
2. Knead this combination till it is extremely clean and comfortable. (Should you use contemporary yellow pepper, you could boil it with out seeds for 1 minute earlier than processing it and mixing it with the mashed potatoes)
3. For the filling, place the chopped bell peppers, onion and cilantro (brunoise) in a bowl. Salt and add the vinegar, Tabasco sauce, ketchup and mayonnaise. Combine nicely and add the tuna and grated garlic. Reintegrate.
4. For the avocado paste, mash the avocado with the lemon and olive juice and season with salt and pepper.
5. To assemble, take a tall round mildew and make a puree base of roughly 2 cm. On high place 1 cm of filling, one other layer of puree, on high the avocado paste, then Creole and seafood barely boiled and blended with lemon juice, Creole, cilantro, eggs, tomatoes and sauces.
6. Reserve chilly. Get pleasure from it!
