Recipe by Chef Michelle Bernstein
4 Yukon gold potatoes, peeled and diced
1 tablespoon Aji Amarillo paste
2 tablespoons extra virgin olive oil
Juice of 1-2 limes
Cook the potatoes in salted water until soft, drain. Place through ricer and add the rest of the ingredients and salt to taste, mix well. Cool.
1 avocado, peeled and sliced
8 peeled, deveined cooked shrimp, cut in half lengthwise
1 tablespoon mayonnaise
Juice of 1 lime
1 tablespoon julienne cilantro
1 teaspoon ketchup
Combine the mayonnaise, lime, cilantro and ketchup; fold in the shrimp.
Using a ring mold, place a layer of potatoes down on the plate. Top with 3-4 shrimp and a few slices of avocado, repeat up to 2 times.
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