Peruvian coast and mountains combine to present one of the many dishes that have contributed to bringing through the kitchen, centuries of estrangement and mutual ignorance. A festival of variety, combined with wisdom and lots of flavor.

Need to prepare:
500 g boiled potato yellow.
Juice of 2 lemons.
4 tbsp vegetable oil.
Green pepper 1 tbsp.
Salt and pepper.

Shrimp Sauce
8 tbsp of evaporated milk.
8 tbsp of white wine.
1 white onion.
200g of prawns.
1 / 4 cup vegetable oil.
Bechamel sauce 2 tbsp.
Salt and pepper.

Filling:
200g of blanched squid into rings.
200g of peeled and cooked shrimp.
1 sliced avocado.
100 gm of pulp of crab.
Juice of 1 lemon.
Salsa course.
Mayonnaise.

Mix the puree with remaining ingredients. Shrimp, add water and cook for 20 minutes over low heat. Smoothies snuck and separated.

Gilded and incorporate the diced onion bechamel sauce and broth. Add wine and milk, and season.

Grease a pan and put a layer of cause, then avocado mayonnaise and lemon juice run through. We cover the cause and put up with shellfish sauce mixed with golf. We place the last layer of the facts. Stripper on a plate and bathe with the cream of shrimp.