Piqueos Mar Y Tierra Recipe
Papa A La Huancaína / Potatoes With Peruvian Cheese Sauce, fried calamari, causa limena, chicharron de pescado.
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Ingredients
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Papa a la Huancaína
Fried Calamari
Causa Limena
Chicharron de Pescado
Method
Papa a la Huancaína
Make the Huancaína Sauce
In a blender, combine the Huancaína cheese, aji amarillo paste, evaporated milk, salt, lemon juice, and olive oil. Blend until smooth and creamy.
Serve
Once the potatoes have cooled, slice them into rounds and arrange on a plate. Drizzle the Huancaína sauce generously over the top.
Fried Calamari
Prepare the Calamari
Clean the fresh calamari, removing the skin and insides. Cut into rings.
Coat the Calamari
In a bowl, mix the all-purpose flour, cornstarch, salt, and black pepper. Dredge the calamari rings in the mixture until well coated.
Fry the Calamari
Heat oil in a deep pan over medium-high heat. Fry the calamari in batches for about 2-3 minutes until golden brown. Drain on paper towels.
Causa Limena
Mix the Causa
Add aji amarillo paste, lime juice, and salt to the mashed potatoes. Mix well until smooth.
Assemble the Causa
In a mold or dish, layer half of the causa mixture, followed by a layer of avocado slices and shredded chicken. Top with the remaining causa mixture. Chill for at least 30 minutes before serving.
Chicharron de Pescado
Prepare the Fish
Cut the white fish into bite-sized pieces, and season with salt and black pepper.
Coat the Fish
In a bowl, mix all-purpose flour and cornstarch. Dredge the fish pieces in the mixture until fully coated.
Fry the Fish
Heat oil in a deep pan over medium-high heat. Fry the fish pieces for about 4-5 minutes until golden brown. Drain on paper towels.