Bolivia − Palta Rellenos

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Bolivia − Palta Rellenos to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Bolivia − Palta Rellenos, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 oz. shrimp − peeled, cooked
• 2 avocados
• 1/2 banana
• 2 teaspoons lemon juice
• 1/4 cup mayonnaise
• 1 tablespoon half & half
• salt and black pepper
• 1 pinch paprika
• 1 pinch sugar
• 1 1/2 cups chicken − cooked, diced
• 6 lettuce leaves − shredded

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

If using frozen shrimp, thaw completely

Step 2: Technique & Execution

Cut avocados in half; remove stones

Step 3: Technique & Execution

Use a melon baller to remove flesh from avocado skins

Step 4: Technique & Execution

Reserve skins and 4 avocado balls

Step 5: Technique & Execution

Dice remaining avocado flesh

Step 6: Technique & Execution

Combine diced avocado and banana