Name: Ocopa
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 8 Botija or Alfonso olives; 1 pound Yukon Gold potatoes, boiled and peeled; 4 lettuce leaves; 2 garlic cloves; ½ cup toasted peanuts; 3 tablespoons ají mirasol paste; Salt; 2 hard-boiled eggs, cut in fourths; 2 tablespoons ají amarillo paste; ¼ cup pecans; ½ cup red onion, chopped; ½ cup queso fresco, diced; ½ cup milk; 6 fresh huacatay (black mint) leaves, or 1–2 teaspoons huacatay paste; 6 animal crackers; ½ cup evaporated milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

This is one of the most traditional dishes of our cuisine. The recipe and photo were given to us by celebrity chef Flavio Solorzano. He is the executive chef of the famous restaurant El Señorío de Sulco, in Lima, which specializes in Peruvian cooking. Flavio is not only an expert in Peruvian cuisine but he is also a cookbook author and a TV personality.