In a skillet, heat the oil over medium-low heat and fry the eggs. Place avocado slices on each piece of toast and carefully top with a fried egg. Season with salt and pepper. Serve with the mixed greens and cherry tomatoes.
Place the tuna, shrimp, and salmon each in a large bowl and add 1/3 of the avocado, lime juice, and cilantro to each bowl. To the tuna, add ½ of the ginger, and all of the yellow chili pepper, sesame seeds, sesame oil, and green onion tops. To the shrimp, add ½ each of the red onion, rocoto pepper, olive oil, and ginger, and all of the garlic. To the salmon, add the remaining red onion, chopped rocoto pepper, and olive oil, and all of the red bell pepper, corn, and garlic. Season each with salt and pepper to taste, and marinate for 10 minutes.
Serve the three ceviches together, each on a large decorative spoon or in a serving bowl.
In a medium saucepan, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the flour and cook another 3 minutes, stirring constantly. Whisk in the broth, taking care to avoid lumps. Reduce heat to low.
In a food processor, puree 4 avocados and add to the broth. Chop 1 cup of shrimp and add to the broth. Simmer over low heat for 15 minutes, add the cream, and season with salt and pepper. Meanwhile, cut the remaining avocado half into small cubes. Serve the soup hot or cold, garnished with the chunks of avocado and the remaining whole shrimp.
Preheat the oven to 350° F.
Place the avocado, garbanzos, cilantro, garlic, olive oil, lime juice, and cumin in a food processor and process until smooth. Season with salt and pepper to taste. Set aside.
Place the pita bread strips on a baking sheet; drizzle with olive oil and sprinkle with paprika. Bake until the bread is crisp, about 5 minutes, and serve with the hummus.
In a medium bowl, mix the avocado, tomato, onion, chopped pepper, cilantro, and olive oil. Season with salt and pepper to taste and serve with the chifles.
In a small bowl, mix the cream cheese and chives. Season with salt and pepper to taste and set aside.
In a skillet, combine the sugar with the water. Simmer over low-medium heat until the water evaporates, boiling slows, and the mixture begins to caramelize and turn light brown. Add the pepper strips and continue cooking for another 5 minutes. Add the balsamic vinegar and cook until the pepper strips are caramelized and the vinegar has thickened. Allow to cool.
Spread plastic wrap out on a flat surface. Place the cream cheese on top and spread it out to form a rectangle (it should be smaller than the size of the plastic wrap). Place the caramelized rocoto and avocado slices in the center of the cream cheese.
Lift the plastic wrap on one side and gently roll up the mixture, jellyroll style. Secure the plastic wrap around the roll and refrigerate for 3 hours. To serve, discard the plastic wrap and serve with crackers or toasted baguette slices.
To make the pesto, In a food processor, process the avocado, basil, walnuts, cheese, and garlic until smooth. Season with salt and pepper to taste and set aside.
In a small bowl, mix the tomatoes, cilantro, olive oil, and salt and pepper to taste.
Top each toast with avocado pesto and then the tomatoes, and serve immediately.
In a small bowl, mix the lime juice, garlic, and cilantro. Season with salt and pepper to taste and set aside.
To blanch the chili peppers, fill a small pot with water and 1 teaspoon of salt. Bring to a boil, add the peppers, and boil for 5 minutes. Meanwhile, fill a medium bowl with ice water. Remove the peppers from the pot and place in the ice water for 2 minutes, then drain.
In a small skillet, heat the olive oil over medium heat and sauté the blanched chilies until they begin to brown, about 5 minutes. Transfer to a food processor and pulse to form a smooth paste. Add to the lime juice mixture.
On a serving platter, alternate slices of avocado and salmon. Drizzle with the lime-chili dressing. Allow 5 minutes for the flavors to blend, garnish with cilantro leaves, and serve.
In a medium bowl, combine the fish with the chili paste and refrigerate for
1 hour. Place the flour in a large bowl, the eggs in a medium bowl, and the
quinoa in a large bowl. Add the fish sticks to the flour and toss to coat. Dip into the beaten eggs, shake off the excess, and dip into the quinoa, tossing to coat.
Meanwhile, in a large pot or Dutch oven, heat the oil over medium heat until
it reaches 350° F. Adjust the heat to maintain the temperature. Fry the fish
sticks until golden brown, about 5 minutes, and drain on absorbent paper towels.
To make the tomato sauce, in a skillet, heat the olive oil over medium heat.
Add the garlic and tomatoes and cook for 20 minutes, stirring occasionally. Remove from the heat and add the dill and huacatay (or mint). Season with
salt and pepper.
Serve the fried fish with the tomato sauce and a lettuce and avocado side salad.
Into a large bowl, press the cooked potatoes through a ricer (or mash the cooked potatoes) and mix with the oil, chili paste, and 1 tablespoon lime juice. Mix well, season with salt to taste, and set aside.
Cut the red onion into slices. To blanch the onion, fill a small pot with water and add 1 tablespoon salt. Bring to a boil and add the onion slices; boil for 1 minute. Meanwhile, fill a medium bowl with ice water. Remove the onion from the pot and place in the ice water for 2 minutes. Drain, dry with paper towels, and chop finely. In a small bowl, mix the onion, mayonnaise, and remaining lime juice and set aside.
To make the causa rellena, place 1/2 cup of the potato mixture into each of 4 individual ring molds, cover with a layer of the mayonnaise-onion mixture, top with a layer of avocado slices, add 5 shrimp and top with the remaining potato mixture. Unmold each causa onto a small plate and top with the remaining avocado slices, shrimp, hardboiled egg, and olives. Garnish with lettuce leaves.