HEALTHY EATING

BRAIN
Omega 3
HUMAN BODY
Carbon Hydrates
SKIN
Proteins
Omega 3
LUNGS
Omega 3
JOINTS
Omega 3
EYES
Omega 3
HEART
Omega 3
Dietary Fiber
MUSCLES
Proteins
DIGESTIVE SYSTEM
Omega 3
Dietary Fiber

OMEGA 3

  • Jack Mackerel
  • Mussels
  • Cholgas
  • Tuna
  • Hake
  • Southern Ray’s Beam
  • Mackerel

VEGETAL ORIGIN PROTEINS

  • Beans
  • Chickpeas
  • Lentils

ANIMAL ORIGIN PROTEINS

  • Jack Mackerel
  • Mussels
  • Cholgas
  • Mackerel
  • Hake
  • Southern Ray’s Beam
  • Tuna

CARBON HYDRATES

  • Rice

DIETARY FIBER

  • Beans
  • Chickpeas
  • Lentils

Peruvian Causa and Jack Mackerel

INGREDIENTS:

  • 2 San José Jack Mackerel fillets
  • 2 medium avocados
  • 3 tbsp. yellow chili pepper paste
  • 5 pureed big potatoes
  • Olive oil
  • Sea salt
  • Pepper
  • Chive as decoration

DIRECTIONS

1.- Bake the potatoes. It is better to bake them, but you can also boil them until really soft. Once ready, let them cool off.

2.- Skin and grind the potatoes with a potato masher, season with salt, pepper and the yellow chili pepper paste.

3.- In a hot pan, add a dash of olive oil and cook the Jack Mackerel fillets, season with salt and pepper. Get them out of the heat and let them cool off.

4.- With a fork, shred the fish until completely minced. Put aside.

5.- Peel and slice the avocados in thin slices.

6.- Use a ring-shaped mold to give the correct shape to the Causa. Set two tbsp. pureed potatoes within the base of the mold, squeeze to the bottom with a spoon, add two tbsp. shredded Jack Mackerel, avocado slices and another layer of pureed potatoes. Adorn with avocado slices and chive