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Cook potatoes in boiling salted water until tender and peel. While still hot force potatoes through a strainer. Combine with salt, lime juice and oil and add fresh aji paste to taste. Knead or combine until mixture is soft.
Filling:
Combine shrimp tails with mayonnaise and add ketchup to taste.
Line a rectangular serving dish (or individual ramekins) with plastic film and cover the bottom with a layer of the potato mixture. Spread mayonnaise on top, evenly and cover with avocado slices. Season with salt and drops of lemon juice on top. Cover with remaining potato mixture and press lightly.
To serve invert onto a platter and decorate with avocado slices, shrimp tails and diced fresh white cheese on top and organic lettuce.
Drizzle passion fruit sauce on top and serve sauce on a separate sauceboat.
Passion Fruit Sauce:
2 cups passion fruit juice
2 cups water or bouillon
¾ cup sugar, approximately
2 tablespoon cold unsalted butter
Preparation:
Place passion fruit juice with water or bouillon and sugar until reduced by half. Remove from the heat and beat in diced cold butter.
Yields 1 ½ cup |
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