Palta Rellena

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.

Course Salad

Cuisine American

Keyword avocado, Peruvian

Prep Time 10

Total Time 10

Servings servings

Calories 242kcal

Author Based on a recipe from Peru Delights

Equipment

Ingredients

For the guacamole

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

For the salad

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

For the drizzle

1 tablespoon mayonnaise
2 tablespoons aji amarillo paste
1 teaspoon ketchup

For the garnish

parsley chopped

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.

Notes

Serve immediately.

Nutrition