Palta Rellena

It seems like a hundred years since I lived in Lima, Peru. And although some of the memories of my years there have faded, my memories of the food have not. One of my favorites was (and is) palta rellena. Avocados stuffed with anything from cebiche to ham to tuna salad. I found this great variation on the classic over on Peru Delights, a wonderful site dedicate to all foods Peruvian. The avocado is smashed into a creamy guacamole, then topped with a mixture of shrimp, onion, tomato, and olives mixed with fresh lime juice. Drizzled with a fantastic sauce of aji amarillo, mayo and ketchup.
Palta RellenaAji amarillo has a fantastic fruity, spicy flavor. Not too hot, but not totally tame either. If you can’t find it just add a few squirts of Sriracha hot sauce instead.

Also try my tropical shrimp salad.

Palta Rellena

Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients

For the guacamole

  • 1 avocado
  • Kosher salt freshly ground black pepper and lemon juice, to taste
  • 1 teaspoon minced garlic

For the salad

  • 1 cup cooked salad shrimp
  • 2 tablespoons chopped tomato
  • 2 tablespoons minced red onion
  • 1 tablespoon sliced black olives
  • Kosher salt freshly ground black pepper and lemon juice, to taste

For the drizzle

  • 1 tablespoon mayonnaise
  • 2 tablespoons aji amarillo
  • 1 teaspoon ketchup

For the garnish

  • Chopped fresh parsley

Instructions

For the guacamole

  • Mash together the avocado and salt, pepper and lemon juice.
  • Spoon mixture onto plates, or into a small metal ring (I used a large round cookie cutter) and mash down to the bottom. Make a slight indentation into the middle for the salad.

For the salad

  • Combine the shrimp, tomato, onion and olives.
  • Season and add lemon juice to taste.
  • Spoon onto avocado mixture.

For the drizzle

  • Whisk together all ingredients and drizzle over the salads.
  • Serve garnished with fresh chopped parsley.

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