Poncho de Palta

Poncho de Palta

By
From
Andina
Serves
4
Photographer
David Loftus

Avocado, Amaranth & Beetroot Poncho. A poncho is a type of shawl worn by Andina women. As the avocado – known as palta in Peru – in this recipe covers many of the ingredients like a blanket, I thought it would be fun to use poncho in the recipe name. It’s a dish that surprises – beneath the soft, green avocado lies the bright magenta of the beetroot and amaranth mixture.

Ingredients

Quantity Ingredient
4 asparagus spears
2 ripe avocados
1 quantity Ceviche Andino, amarillo tiger’s milk
a few sweet potato chips, to serve
a few amaranth flowers or other edible flowers, to serve
salt

For the amaranth beetroot

Quantity Ingredient
75g amaranth
75g cooked beetroot
1 tablespoon Ceviche Andino, amarillo tiger’s milk

Method

  1. First, make the amaranth beetroot. Rinse the amaranth, put it in a saucepan and cover with 150ml of water. Bring the water to the boil, then turn down the heat to low, cover the pan, and simmer the amaranth for 15 minutes until all the water has been absorbed. Remove the amaranth from the heat and allow to cool. Purée the beetroot in a food processor or blender, then transfer to a bowl and mix in the amaranth and the 1 tablespoon of tiger’s milk. Season with salt.
  2. When you’re ready to serve, shave the asparagus very finely with a vegetable peeler. Put the asparagus shavings into iced water and leave for 2–3 minutes – they should curl up a little.
  3. To assemble the dish, halve and peel the avocados, discarding the stones. Put a spoonful of the amaranth and beetroot purée into the well of each avocado half, ensuring that it doesn’t go over the edges of the well. Place a plate on top of the cut side of the avocado, then flip it over, so that the avocado is cut-side down with the purée encased within. Pour over some tiger’s milk (store any leftover in the fridge – it will keep for up to 2 days, but is best used within 24 hours), season with salt, then top with the asparagus curls. Decorate with sweet potato chips and some edible flowers, if using.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again