Peruvian stuffed avocados are a classic cold appetizer often served at family lunches, celebrations, and traditional restaurants. Ripe but firm avocados are halved and filled with a creamy mixture of shredded chicken, vegetables, and mayonnaise.
The dish is simple, fresh, and balanced: the rich avocado pairs beautifully with the lightly tangy chicken filling. Peruvian stuffed avocados can also be made with tuna, seafood, or vegetables, but the chicken version is among the most familiar and widely enjoyed.
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Peruvian Stuffed Avocados
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8
- Category: Main Course
- Cuisine: Peruvian
Ingredients
- 4 large, firm avocados (about 900 g)
- 400 g cooked shredded chicken breast (3 cups)
- 180 g cooked white potato, diced (1 cup)
- 100 g cooked carrot, diced (¾ cup)
- 80 g cooked peas (½ cup)
- 100 g mayonnaise (½ cup)
- 30 ml fresh lime juice (2 tablespoons)
- 60 g finely chopped red onion (½ medium onion)
- 5 g salt (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 4 hard-boiled eggs
- 80 g pitted black olives (½ cup)
- 100 g lettuce leaves (1 small head)
- 10 g chopped fresh parsley (3 tablespoons)
Preparation
- Cook and prepare the ingredients, cook the chicken breast in lightly salted water until tender, let it cool, and shred it. Cook the potato, carrot, and peas until tender but not falling apart. Drain them well and let them cool completely.
- Make the filling, combine the shredded chicken with the potato, carrot, peas, red onion, mayonnaise, 15 ml of lime juice, salt, and black pepper. Fold gently until creamy, while keeping the vegetables distinct.
- Cut the avocados, halve the avocados lengthwise and remove the pits. Drizzle each half with the remaining 15 ml of lime juice to help prevent browning and add a fresh flavor.
- Fill and serve, arrange lettuce leaves on a platter or individual plates. Place the avocado halves on top and generously fill each center with the chicken mixture. Garnish with hard-boiled egg, black olives, and chopped parsley.
Chef’s Tips
- Choose avocados that are ripe but firm enough to hold their shape.
- Let every cooked ingredient cool before combining the filling so the mayonnaise stays creamy.
- Chop the onion very finely so it blends smoothly into the filling.
- Drizzle lime juice over the avocado immediately after cutting to slow browning.
- Serve soon after assembling for the freshest color and texture.
Traditional Variations
In Peru, stuffed avocados are also prepared with tuna, seafood, crabmeat, or cooked vegetables. In every version, the avocado is served cold and is commonly paired with hard-boiled egg, black olives, and lettuce leaves.
How to Serve
Serve stuffed avocados as a chilled appetizer over a bed of fresh lettuce. Garnish with a half or slice of hard-boiled egg, black olives, and parsley. They are a great starter for a Peruvian-style lunch or a warm-weather family meal.
Recommended Accompaniments
- French bread or toasted sandwich bread.
- Fresh tomato and onion salad.
- Chilled chicha morada.
- Cold Inca Kola.
A Little History
Stuffed avocados became a popular Peruvian appetizer because they combine everyday ingredients such as chicken, potatoes, carrots, and peas in a fresh and attractive presentation.
Although they are now common at restaurants and celebrations, they remain a beloved homemade dish because they are practical, filling, and easy to adapt with traditional fillings.
Frequently Asked Questions
Use large avocados that are ripe but still firm. They should yield slightly when pressed, without feeling soft or showing dark spots. An overripe avocado can break while removing the pit or holding the filling, while an underripe avocado will be too firm and lack the creamy texture needed for this dish.
You can prepare the filling several hours in advance and keep it refrigerated in an airtight container. However, cut and fill the avocados shortly before serving. Even with lime juice, avocado flesh can brown over time and lose some of its appealing fresh appearance.
Yes. Tuna-stuffed avocados are one of the most common traditional Peruvian variations. Use 300 g of well-drained canned tuna and combine it with the same vegetables, mayonnaise, lime juice, and onion. Keep the avocado, eggs, and olives for the classic presentation.
Drain the cooked vegetables well and allow them to cool before mixing them with mayonnaise. Do not add too much lime juice, and use a thick mayonnaise. If the chicken was poached in broth or water, let it rest and remove excess moisture before shredding it.
