Soup season is back! I would be hard-pressed to nominate my favourite soup, but chupe de camarones is definitely in the top 5. As it happens with most Peruvian dishes, it all starts with onion, garlic and ají (chilli). Ají panca (dried red Peruvian chilli) paste can be found in certain ethnic markets or you can sub another red chilli paste. It also features Andean staples such as habas (broad beans), papas (potatoes) and choclo (corn). Rice is also an important ingredient, but you can sub cauliflower rice, quinoa, etc.
A few weeks ago my Facebook status reflected how I missed avocados from back home, after opening one I bought for $1 at Woolworths that was horrible inside. A few Peruvian friends chimed in, including Victor who lives in Spain and can buy Peruvian avos there, and Gino who lives in the Central Coast and mentioned palta rellena con camarones (stuffed avocado with prawns). The craving was on. Palta rellena is a great warm weather entrée. It’s basically a mayo-bound salad served in a half avocado. The most popular protein of choice in the filling is pulled chicken (chicken breast that has been boiled and pulled in strips with a…