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Prep Time
10 min -
Cook Time
15 min -
Serving Size
1
Ingredients
- 2 Yellow Potatoes
- 1 tsp. Ground Turmeric
- Salt
- Olive Oil to taste
- 2 Tbsp. Ají Amarillo Sauce (from below)
- 3 Cloves Garlic
- 3 Ají Amarillo Peppers
- ½ Small Onion
- Juice of 1 Lime
- 2 Tbsp. Water
- ¼ Cup Olive Oil
- ½ Red Onion
- 1 Fresno Chili
- 1 Cup Picked Crab
- 2 Tbsp. Mayonnaise
- Zest of ½ Lemon
- 1 Large Avocado
- 5 Baby Heirloom Tomatoes
- Parsley Leaves
- Cilantro Leaves
Preparation
- Begin prep on the potato purée. Peel and dice potato into large cubes. Place potato in a medium saucepot and cover with water. Season with salt and turmeric. Bring to a simmer. Cook the potatoes until tender. Once they’re soft, strain the potatoes and cool in the refrigerator until cold
- Make the Ají Amarillo Sauce: Slice 2 cloves of garlic and ½ the onion. Then, slice the 3 Ají Amarillo chilies. Coat a small sauté pan with olive oil. Add the garlic and onion and season with salt. Sweat the vegetables until slightly softened. Add the chilies and cook until soft. Remove from heat
- In a blender, purée the sautéed vegetables with 2 Tbsp. water and lime juice until smooth. If the sauce is too thick, add more water. Stream in olive oil while the blender is on. Taste and adjust seasoning. Pass the sauce through a strainer and pour into a squeeze bottle
- Make the crab salad: Brunoise ½ a red onion and 1 Fresno Chili (seeds removed). Add the crab, onion, Fresno chili, mayonnaise, and lemon zest to a bowl and mix until thoroughly combined. Season with salt and pepper to taste. Set aside
- Make Avocado Purée: Remove the flesh from an avocado into place into a bowl. Smash with a whisk. Using a garlic press, add crushed garlic to the avocado. Mix with lime juice and salt to taste. Set aside
- Make Tomato Garnish: Slice Heirloom tomatoes in half. Pick a bunch parsley and cilantro leaves. Place the tomatoes, parsley, and cilantro leaves in a bowl. Drizzle a little olive oil and lime juice to taste. Toss with season and salt
- Finish Potato Puree: Pass the chilled potatoes through a food mill. Season the potatoes with olive oil, salt, and 2 Tbsp. of the ají Amarillo sauce
- Plate: Place a ring mold on your plate. Spoon in an even layer of potato purée. Top with an even layer of crab salad. Top with another even later of potato purée. Top that with a layer of the avocado puree followed with another layer of the potato puree. Remove the ring mold. Top the last layer with a small mound of crab and tomato salad
