Potato and sweet potato toasts with avocado, shrimp, and blueberries

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Ingredients

  • 2 lb potatoes and sweet potatoes (may be Chiloé native potatoes for more color)
  • 2 avocados
  • 7 oz peeled shrimp
  • 1/2 cup blueberries
  • 1 garlic clove

Preparation

Cut the potatoes and sweet potatoes into 2-cm wide slices, without peeling them. Cook them in a pot with water and salt, and once they come to a boil, remove from the heat and strain.

Sauté in a pan with oil until brown on each side, and set aside.

Mash the avocado and season. Set aside.

Sauté the shrimp until brown in a hot pan with olive oil and garlic.

To assemble, put a tablespoon of avocado on top of the potato and sweet potato slices, then a shrimp, and finish with a blueberry.

Optional: sprinkle with some minced coriander for more flavor.