PERUVIAN POTATO SALAD

Gastón Acurio
2006

INGREDIENTS

For the base:
4 yellow potatoes (cooked, peeled and mashed)
4 tbsp yellow chilli pepper paste
1 green lemon
6 tbsp olive oil
Salt
For the scallops:
8 live scallops
2 green lemons
1 tbsp chopped rocoto pepper
Olive oil to taste
1 avocado pear
Salt
Chives
For the chilli pepper sauce:
1 tbsp yellow chilli pepper paste
1 rocoto pepper
Fresh goat's cheese to taste
Milk to taste
Extra virgin olive oil to taste
Salt

PREPARATION

Base
Mix the mashed potato while still hot with the pepper, lemon, oil and salt.

Chilli pepper sauce
Place all the ingredients in a mortar and mix well.

Scallops
Carefully wash the scallops and season with lemon, salt and the chopped rocoto pepper. Add a little of the pepper sauce. Cut the avocado pear into strips.

TO SERVE

Cut the yellow potato base into four. Top with a little avocado pear and a scallop and pour over the ‘huancaina' chilli pepper sauce.