Recipes

Peruvian Stuffed Avocado

Serves 4

| Prep Time: 15 mins

| Cook Time: 0 mins

| Total Time: 15 mins

You may need: Aji Amarillo

Discover The Recipe

Avocados in Peru aren't just trendy—they're a way of life. Long before avocado toast became a global phenomenon, the indigenous people of Peru were slicing into this creamy, nutrient-packed fruit, known locally as "palta," and turning it into something extraordinary. Avocados have been a staple in the Peruvian diet for millennia, valued for their rich, buttery texture and packed with healthy fats, vitamins, and fiber.

This recipe for Peruvian Stuffed Avocado is a revelation of flavor and plant-based nutrition. Imagine an avocado, perfectly ripe and velvety, serving as the foundation for a filling of tender hearts of palm. The flavors are fresh, clean, and deceptively simple—until you hit that sauce. That’s where the magic happens. We’ve taken vegan mayo and turned up the heat with Aji Amarillo, Peru’s answer to the perfect chili. It’s got just enough kick to make you sit up and pay attention, without overpowering the subtle sweetness of the hearts of palm.

This dish isn't just a side—it's an experience. You can enjoy it as a meal or get creative by adding chickpeas or a burst of fruity flavor with chopped mango. It’s light, it’s satisfying, and it’s got that unmistakable Peruvian flair. So dig in, and let the flavors take you on a journey to the streets of Lima, where avocados have always been more than just a trend.

Ingredients

2 avocados, pitted and cut into halves
1 14 oz can hearts of palm, drained and sliced
1/4 red onion, minced
1/4 cup cilantro, chopped
Aji Amarillo Sauce
8 oz vegan mayonnaise
1 tsp sea salt. + more to taste
3 tsp Piquant Post Aji Amarillo
Juice of 2 limes
Black pepper to taste

Notes

Ensure the avocados are perfectly ripe. They should yield to gentle pressure but not be mushy.

To prevent browning, squeeze some lime or lemon juice over the avocado halves.

Prepare the filling ahead of time and chill it to let the flavors meld together before stuffing the avocados.

Serve as an appetizer, light lunch, or side dish.

Garnish with extra fresh herbs, a sprinkle of smoked paprika, or a drizzle of hot sauce for added flavor.

Pair with tortilla chips, crackers, or a fresh green salad.

Store the filling separately from the avocados in an airtight container in the fridge for up to 3 days.

Once the avocados are cut and stuffed, they should be consumed within a day to avoid browning.

Prepare the filling a day in advance and store it in the refrigerator. Cut and stuff the avocados just before serving.

Instructions

Drain and rinse the hearts of palm. Chop roughly.

Add the red onion and cilantro and toss well.

Whisk together the ingredients for the aji Amarillo sauce and add a few tablespoons to the hearts of palm mixture. Toss well. Season taste with salt and pepper.

Spoon some of the hearts of palm salad into the avocado and serve topped with chopped cilantro and a drizzle of the Aji Amarillo Sauce on top.

Alternatives & Substitutions

Artichoke hearts can be used for a similar texture and taste.
Chickpeas can be mashed to create a similar consistency and provide a different flavor profile.
Add diced mango or pineapple to the filling for a sweet and tangy flavor.
Include chopped olives, sun-dried tomatoes, and a sprinkle of oregano for a Mediterranean-inspired variation.
Add finely diced jalapeños or a dash of hot sauce to the filling for some heat. Adjust the amount based on your spice preference.
Looking for more great Aji Amarillo recipes? Try our Aji de Gallina, Vegan Avocado Causa, or our Vegan Aguadito!
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