A typical Peruvian chilli and potato cake with crab that makes a refreshing starter.
"The crab can be replaced with cooked chicken breast or cooked tiger prawns"
Peel and cut the potatoes into large chunks. Cook the potatoes in salted water until tender. When the potatoes are cooked, drain and then mash with a potato masher or ricer.
Boil the eggs for 9 minutes. Allow to cool. Peel and then finely grate the eggs.
Slice the avocados. Squeeze over some lemon juice to prevent the avocado from dsicolouring.
Juice the limes.
Slice the shallots and garlic. Heat frying pan with a tablespoon of oil and cook the shallots until golden, add the garlic and cook for a further minute. Add the chilli paste and then blend this mixture until you have a paste.
Put the mashed potatoes in a bowl and slowly add the remaining oil, lime juice and chili paste. Check the seasoning.
For the crab dressing:
Peel the tomatoes and remove the seeds. Peel and finely dice the chilli, shallot and garlic. Place these ingredents into a food processor with the olive oil and sherry vinegar and blitz to a puree. Mix this with the crab
Put a metal ring in the middle of the plate and start filling it with a layer of potato then avocado, potato, then crab and then potato and finish with a layer of avocado and grated eggs.