Vegetarian Palta Rellena (Peruvian Stuffed Avocado Starter)
Creamy, delicious and healthy. This filled avocado recipe from Peru (palta rellena) is an excellent starter. With mayonnaise, red peppers, corn, lime juice and potatoes, this dish is guaranteed to win hearts.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 avocados (600 g)
- 1 large carrot (250 g)
- 2 large potatoes (400 g)
- 2 liters water
- 1 tsp salt
- 1 red bell pepper (150 g)
- 1 cup corn kernels (250 g)
- 3 celery branches (fine )
- 1 small white onion (80 g)
- 1 juice of lime
- 2 eggs
- ½ cup mayonnaise
- 3 tbsp vinegar
- Salt and pepper to taste
Instructions
- 1
Prepare the filling in advance to help keep the avocados fresh. Avocados are very delicate and should only be opened a little before serving. Peruvian-style stuffed avocado is usually served as an entree. So, the first step is to wash the potatoes and carrots very well and peel them with a potato peeler. Cut the carrots and potatoes into small squares and keep them separate.
- 2
In a medium saucepan of boiling water and a tablespoon of salt, place the chopped carrot. Approximately five minutes later, place the diced potatoes and cook covered for about eight to ten minutes until the vegetables are al dente. Turn off the stove, remove the pot and strain the vegetables with a strainer. Now place them to one side and prepare the rest of the ingredients.
- 3
Cook the eggs for exactly ten minutes in a small pot of boiling water. Note that the water should be boiling before you place the eggs. Each egg should be carefully placed with a spoon to avoid breaking the shell.
- 4
Wash the red pepper very well. With a sharp knife cut the stem, extract the seeds and veins, and finally cut into squares, similar in size to the potato and carrot.
- 5
Peel the onion and cut brunoise style - cubes of about 3 mm (1/8-inch). Wash the celery and cut finely.
- 6
In a mixing bowl, add the potatoes, carrots, pepper, onions, celery, corn kernels, mayonnaise, and vinegar. Season with salt and pepper to your liking. Stir very well until the mixture is completely homogeneous and put this mixture to the fridge while you prepare the avocados.
- 7
Cut the avocados in half, remove the seed and immediately sprinkle the whole avocado with lime juice. Use a spoon if necessary. You should cover the entire inner surface of the avocado with juice. Turn the avocado to remove excess lime juice and remove the shell with a sharp knife, all the while being careful not to spoil it.
- 8
Place the avocado halves on a bed of lettuce and fill with the salad mix from the fridge
- 9
Peel the boiled eggs. Cut them into quarters and place a piece on each half avocado.