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We spotted this glorious dish being served at El Gran Inka and just had to ask for the recipe from yesterday’s interviewee, director of culinary operations Javier Angeles-Beron. This “avocado queen” is colorful, light, fresh and not too fattening, plus it’s so easy to make that you can do it blindfolded. But don’t–we don’t want to get sued.
Oh, and yes we promised you the recipe for a pisco sour, too, but you’re just gonna have to wait until Wednesday. Teasing you is just so tempting. Call it cocktail cruelty.
Avocado Reina with Rocoto Pepper Aioli
Serves 1
½ avocado, ripe, but firm and sliced thinly
½ cup cooked shrimp (or rare shrimp sautéed with olive oil and garlic)
½ cup carrots, boiled
½ cup peas, boiled
½ cup Idaho potatoes, boiled and diced
lettuce
2 kalamata olives, pitted and sliced in half
¼ hard boiled egg
lime for juicing
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Aioli
1 cup mayonnaise
1 rocoto pepper
Directions: Seed and devein the rocoto. Blanche in about 4 cups of water. Drain and place in blender. Process until the rocoto forms a creamy paste. Add rocoto paste to the mayonnaise and mix thoroughly until the sauce is a rosy pink color. Add salt and pepper to taste, if desired.
Toss the carrots, shrimp, peas, and potatoes together with a bit of the aioli. Plate by stacking the avocado on the outside, then rest a bed of lettuce leaves in the center to add height. Above the lettuce, fill the center with the shrimp and veggie mixture. Add olives and hard boiled egg last. Squeeze a touch of lime juice over the entire plate, then drizzle aioli on top to taste and store the rest.
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