Learn how to make this delicious typical Peruvian appetizer, popular in Lima and the rest of Latin America.
- Servings 1-2
- 30 mins.
- 1 Ají Amarillo Pepper, halved with no seeds nor veins
- 1/2 cup Queso Fresco, cubed
- 1/2 Red Onion
- 2 hard-boiled Eggs
- 1/2 tsp. Turmeric
- Juice of 3 Limes
- Salt and Pepper
- Olive Oil
- 1/2 cup Evaporated Milk
- 2-3 Large Cooked Potatoes, cut in ¾ inch slices
- Grated hard-boiled Eggs, for decorating
- Black Olives, for decorating
- In a blending machine, put the lime juice, the peppers, the egg yolks, cheese, onion and turmeric. Blend until even. Add milk until the sauce is creamy. Season with salt and pepper and set aside.
- In each dish, place potato slices and cover with the sauce and sprinkle grated egg, chopped olives and parsley.
It is said that Huancayo women, from a city in the Central Sierra of Peru, would take them in their wicker baskets for the workers, as a midday snack, and from then on it spread across the country.