A colorful and flavorful Peruvian delight, with spicy and succulent shrimp. Guaranteed to make your mouth-water for more.
2 pounds yellow or Yukon gold potatoes
¼ cup of fresh lime juice (about three small limes)
¼ cup vegetable oil or neutral oil
2 tablespoons of Aji Amarillo pepper puree
Salt and pepper to taste
½ red cabbage, shredded
¼ napa cabbage, shredded
2 tablespoons green onions, chopped
½ teaspoon celery seed
1 tablespoon apple cider vinegar
1 tablespoon mayonnaise
1 teaspoon Aji Amarillo pepper puree
Layer & Topping:
2 pounds of colossal shell & tail on shrimp 13-15 count
Circular cookie cutter- 3 inches (you can also layer the potato mixture on a prepared cookie sheet or an 8X8 baking pan)
Wash and peel the potatoes in a large pot of salted boiling water. Cook for at least 15 minutes until potatoes are soft. If they are larger, they will take longer. Allow potatoes to cool in a strainer and then press through a potato ricer. Mix in fresh lime juice, oil, Aji Amarillo pepper puree and salt and pepper. Mix well and press into mold or layer spread a layer in pan. Refrigerate for 30 minutes.
Prepare slaw. Shred or chop red and napa cabbage and mix in green onions, celery seed, apple cider vinegar, mayonnaise and Aji Amarillo puree. Mix well. Set aside.
Brush shrimp with neutral oil and season with rub of choice. Grill until no longer translucent.
Remove layer from mold. Top first layer with avocado, sliced and then cabbage. Place second layer on top. If it shifts, this easily reshapes and holds its form. Top with slaw and one shrimp. Sprinkle chopped cilantro. Refrigerate until ready to serve. This dish is served cold so can be prepared ahead of time.