Peruvian Shrimp “Causa” (serves 4)
Peruvian Shrimp Causa
20 shrimp tails
Juice from 1 lemon
2 spoonfuls of ground chili (paprika)
1 kilo of yellow potatoes
250 g of mayonnaise
2 avocados (Hass preferably)
Salt, pepper
Paltita avocado oil
Clean the shrimp tails thoroughly and cook them in boiling water for one minute and set aside.
Boil the skinless potatoes in water and salt, mash them and add the lemon juice, paprika, salt and pepper while you work the puree like it was a dough.
Add a spoonful of Paltita avocado oil, work the mixture with your hands until you have a soft dough-like texture.
Form a layer with the dough and place sliced avocado with a bit of mayonnaise on top, until the layer is covered.
Add another layer and cover it with the shrimp tails and mayonnaise.
Spread the last layer and cover it with the remaining shrimp and herbs of your choice.
Drizzle avocado oil on top and serve at room temperature on decorated plates.