Afuera Hay Más: Nelson’s recipe

For the cucumber mayo

Blend 2.6 oz/75g cucumber, one egg white, garlic, salt, and lulo juice. Then add the olive oil slowly to make an emulsion. Season and keep in the fridge.

For the compressed cucumber

Cut the cucumber without any seeds into triangles and put them in the sea urchin water to absorb some flavor.

Preparing the sea urchin

Open the sea urchin carefully with scissors from the top and delicately remove all the water and leave the tongues attached.

For the mashua morada ice cream

Blend Greek yogurt and sirop and freeze in a pacojet container.

For the rocoto and jalapeño foam

Prepare a base mixing the jalapeño, rocoto, oil, vinegar, and salt.

Mix 200g of the base with gelatine leaves, albumin, 50g water and the mashua morada cream and put in a siphon. Reserve in the fridge.

Plating

Create a round shape with the sea lettuce and codium. Put the cleaned sea urchin on top of the seaweed. Display the cucumber mayo in the center of the sea urchin tongues. Put three compressed cucumber triangles on top of the mayo. Make a quenelle with the ice cream and cover everything with the foam. Decorate with seasonal flowers.

Afuera Hay Más—A Young Chef’s Journey is available on Prime Video, in France, Italy, Peru, Spain, the UK and the US.