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
- 3 cooked potatoes
- 1 cooked carrot
- 1 boiled egg
- 1 can of tuna fish
- 100 grams of Pitted manzanilla olives
- 250 grams mayonnaise
- 1 tablespoon of Panca Pepper Paste
- 1 tablespoon of aonorii
- 1 tablespoon of roe
- 1 tablespoon of Único Olive Oil
- 1 pinch of salt
Preparation
- Place the cooked potatoes and carrots, the hard boiled egg, the tuna and the olives in a deep bowl.
- Mix together with the roe, yellow hot pepper paste and mayonnaise. Add salt to taste.
- Stir everything together until they are well mixed.
- Add a splash of Extra virgin olive oil.
- Serve the salad with a small mold on a plate.
- Sprinkle a tablespoon of aonori on top and serve.
Follow this step-by-step video-recipe
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