Causa Acevichada | Eating with Andy

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cooked shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein, while canned tuna is less expensive.

Place 500g of royal blue potatoes in a pot and fill with cold water and salt.

Bring the water to a boil, then reduce the heat to medium-low and cook uncovered for around 20 to 30 minutes until easily pierced with a fork.

Drain the potatoes and let them cool enough to handle, then peel them.

Pass the potatoes through a ricer while still warm to avoid lumps.

Add 1 tablespoon of vegetable oil, 2 tablespoons of yellow chili paste, 1 tablespoon of lime juice, and a pinch of salt to the riced potatoes.

Use your hands to combine the ingredients thoroughly.

Place the potato mixture in the fridge to cool for around 30 minutes.

To make the homemade mayonnaise, place 1 room-temperature egg in a stick blender bowl.

Add 1 teaspoon of Dijon mustard, 1 teaspoon of salt, and 1 tablespoon of white wine vinegar.

Add 1 cup of vegetable oil, using a neutral oil, not olive oil.

Use the stick blender, starting at the bottom, and turn it on until the bottom thickens, then slowly raise the blender to mix until thick.

Slice the avocado.

Assemble the dish by placing a presentation ring on a serving plate.

Spread a layer of the mashed potato in the ring, using the back of a spoon to even it out.

Add 2 heaped teaspoons of the homemade mayo on top of the potato layer.

Place some avocado slices on the mayo and season with salt.

Finish with a second layer of potato, smoothing it out with a spoon.

Using two spoons, place some ceviche on top of the potato layer.

Repeat the process to make four portions, finishing with the remaining Tiger's milk.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens