Paltas Rellenas- Stuffed Avocados

Paltas rellenas is a beloved Peruvian dish where ripe avocado halves become edible bowls for a spiced mashed potato filling, crowned with cooked shrimp and black olives. Corn on the cob rounds on the side make it a complete plate.

The potato filling is where the seasoning lives. Boiled potatoes get mashed completely smooth (no lumps here), then mixed with grated onion, chili powder, olive oil, and white pepper. That combination gives the filling a subtle heat and richness that pairs perfectly with the cool, creamy avocado.

This works warm or at room temperature, which makes it a flexible dish for entertaining. The avocados should be ripe but still firm enough to hold their shape when stuffed. If they’re too soft, the halves collapse under the filling.

Chef Tips

• Mash the potatoes while still hot for the smoothest texture. Cold potatoes turn gluey and don’t incorporate the olive oil well.
• Use white pepper, not black. White pepper blends invisibly into the pale filling and has a sharper, cleaner heat.
• Peel the avocados carefully, keeping the halves intact. A ripe avocado peels cleanly; an overripe one tears.
• Assemble just before serving. Cut avocado browns quickly, and the potato filling can dry out the surface.

Variations

• Swap prawns for canned tuna mixed into the potato filling for a more budget-friendly version.
• Add a squeeze of lime juice over the finished plates for a bright, citrusy lift.
• Use aji amarillo paste instead of chili powder for a more authentic Peruvian flavor.