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Peruvian   -   Peruvian Stuffed Avocados   adapted from hot & spicy latin dishes

  • 1 Pound Yellow Potatoes -- peeled, cooked, mash
  • 1 Large Ground Rocoto Chile -- or jalapeno powder
  • 1 Small Onion -- grated
  • 1 Tablespoon Lime Juice
  • 3 Tablespoons Olive Oil
  • Bibb Lettuce Leaves
  • 3 Large Avocado -- pitted
  • 12 Large Shrimp -- cooked
  • Chili Powder -- to taste
  • 12 Large Black Olives
  • Salt And Pepper -- to taste
Directions mix potatoes with rocoto chile, onion, lime juice and add enough olive oil to make a thick puree. arrange lettuce leaves on 3 plates. place 2 halves of the avocado on plate and stuff with potato mixture. garnish each place with shrimp coated in chile powder, olives and season with salt and pepper.
Serves 3
Time to Make 0:00

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