Palta rellena con camarones (prawn-stuffed avocado)
October 14, 2014
Avocados – I just love them. They’ve got so much flavour and a lovely creamy texture that lends itself to so many dishes. They’re incredibly popular across Latin America, and whilst Mexico’s dish is particularly well known (guacamole), Peruvians are also avocado lovers!
Avocado is called palta in Peru, and palta rellena means simply ‘filled avocado’. Lots of variations exist, such as avocado stuffed with tuna salad and avocado stuffed with chicken. My favourite, though, is avocado stuffed with prawns. It tastes like a decadent lunch, but it’s light enough to not feel guilty – and anyway, avocado is full of nutrients such as ‘good’ fatty acids and potassium. For me, it works as a light lunch; but you could also serve it as a starter.
I love chilli in everything, so I add a little aji amarillo to make the filling slightly spiced and more fragrant. Works a treat!
Serves two as a starter or light main
1 ripe avocado
10-12 cooked prawns
1 spring onion, chopped
1/2 red pepper, diced
4 tablespoons mayonnaise
2 tablespoons aji amarillo paste
3 tablespoons fresh coriander, chopped
Salt and pepper
In a bowl, mix the mayonnaise and aji amarillo paste. Stir well until combined.
Add the spring onion, pepper, and two tablespoons of coriander. Half the lime, set half to one side, and squeeze the juice of the other half into the bowl. Stir well. Taste, and season with salt and pepper.
Add the prawns to the bowl and stir carefully to coat them in the mixture.
Cut the avocado in half lengthways, and remove the stone. Put half an avocado on a small plate, and pile high with half the prawn filling. Spinkle with the remaining chopped coriander and serve with the left over lime, for squeezing to taste.