Yellow chili salad

Peruvian recipes

Seafood

Appetizer

Medium

60'

Chef: Gabriel Zapata

Gabriel Zapata, chef of the Bacira Restaurant, shows us how to prepare a traditional salad with a very different touch using GOYA yellow chili paste. Don't miss it!

 

Ingredients Preparation Share

Ingredients

Rations:

Preparation

  1. Place the cooked potatoes and carrots, the hard boiled egg, the tuna and the olives in a deep bowl.
  2. Mix together with the roe, yellow hot pepper paste and mayonnaise. Add salt to taste.
  3. Stir everything together until they are well mixed.
  4. Add a splash of Extra virgin olive oil. 
  5. Serve the salad with a small mold on a plate.
  6. Sprinkle a tablespoon of aonori on top and serve.

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