Ingredients
- 1 kg yellow potato, peeled and chopped
- 3 yellow chilies (ají amarillo), deveined
- Juice of 3 limes
- 300 g cooked shrimp, chopped
- 4 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1 avocado, sliced
- Vegetable oil, salt and pepper
Step-by-step
Using a different robot? Switch it here:
- Cook the potato in the steamer basket with 800 g water 25 min/100°C/speed 2; let cool.
- Blend the yellow chili 1 min/speed 7 and set aside.
- Mash the potato and knead with the chili paste, lime, oil, salt and pepper.
- Mix the shrimp with the mayonnaise and ketchup for the golf sauce.
- Layer: potato, shrimp, avocado and potato.
- Refrigerate 30 minutes and serve cold.
Tips
- Set aside a few whole shrimp for garnish.
- Serve very cold so it holds its shape.
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