Vegetarian Palta Rellena Recipe (Peruvian Stuffed Avocado Starter)

Method9 steps · about 35 min

1. 1

   Step 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 (2 large) and carrots (1 large) very well and peel them with a potato peeler. Cut the carrots and potatoes into small squares and keep them separate.

   Uses 1 large carrot (250 g) · 2 large potatoes (400 g)

   
2. 2

   Step 2: Bring the 2 liters of water and 1 teaspoon of salt to a boil. Add the diced carrot, then add the diced potatoes after about 5 minutes. Cook for a further 8–10 minutes, until both are just tender. Drain and let cool.

   Cook carrots, then potatoes · 13 minUses 2 liters water · 1 tsp salt · peeled carrot and potatoes diced separately in step 1

   
3. 3

   Step 3: Cook the eggs (2) 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.

   Boil Eggs · 10 minUses 2 eggs · separate water to cover eggs for boiling

4. 4

   Step 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.

   Uses 1 red bell pepper (150 g)

5. 5

   Step 5: Peel the onion and cut brunoise style - cubes of about 3 mm (1/8-inch). Wash the celery (3) and cut finely.

   Uses 1 small white onion (80 g) · 3 celery stalks, finely chopped

6. 6

   Step 6: Mix the cooled cooked potatoes and carrots with the diced red pepper, onion, celery, cooked corn kernels (1 cup), mayonnaise (½ cup) and vinegar (3 tbsp). Season with salt and pepper (to taste) to taste. Refrigerate the filling while preparing the avocados.

   Uses 1 cup corn kernels (250 g) · ½ cup mayonnaise · 3 tbsp vinegar · Salt and pepper to taste · diced vegetables boiled until just tender, drained and cooled · red bell pepper seeded and diced in step 4 · white onion and celery finely chopped in step 5

   
7. 7

   Step 7: Cut the avocados (2) in half, remove the seed and immediately sprinkle the whole avocado with lime (1) 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.

   Uses 2 avocados (600 g) · 1 lime, juiced

   
8. 8

   Step 8: Place the avocado halves on a bed of lettuce and fill with the salad mix from the fridge

   Uses lettuce leaves for serving · cooked vegetables, raw vegetables and corn mixed with mayonnaise and vinegar · four peeled avocado halves coated with lime juice

9. 9

   Step 9: Peel the cooled boiled eggs and cut them into quarters. Place an egg quarter on each filled avocado half and serve the remaining egg quarters alongside.

   Uses 2 eggs boiled 10 minutes and cooled · four avocado halves filled with chilled vegetable salad