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Peruvian potatoes huancaína a recipe?

Can anyone help me here with this or any other recipes Peruvian (but not ceviche)? Thanks for the help!

I have two recipes for this … one is small and easy and the other is larger and more difficult … well not that hard. 1 small onion, thinly sliced ​​and separated into rings 3 T. lemon juice 1 / 2 tsp. salt 1 / 8 tsp. ground red pepper 1 1 / 2 pound of potatoes 6 oz cream cheese, softened and cut into 1/2-inch cubes 1 / 2 cup half and half 2 small serrano chiles, seeded and finely chopped 1 / 4 tsp. salt 1 / 4 tsp. Bibb lettuce leaves, turmeric ground 12 Greek olives 3 hard boiled eggs, peeled and quartered Mix onion, lemon juice, 1 / 2 teaspoon salt and red pepper, cover and set aside. Heat 1 inch salted water to a boil. Add potatoes. Bring to a boil, reduce heat. Cover and cook until tender, 20 to 25 minutes, drain and cool. Pare potatoes cut into quarters. Heat cream cheese, half and half, chiles, 1 / 4 teaspoon salt and turmeric over low heat, stirring frequently, until mixture is smooth, 10 to 12 minutes. Arrange potatoes on lettuce leaves. Place the cheese mixture over potatoes. Drain onion, cheese and arrange the potatoes. Garnish with olives and eggs. close 6 servings. # 2 …: 6 russet potatoes, peeled and sliced ​​boiled. 4 hard boiled eggs ranchero cheese 9 ounces (homemade or cheese or feta cheese) 1 clove garlic, minced 1 (12 ounce) milk evaporated 2 tablespoons yellow Peruvian chili paste (yellow chili paste) tablespoon olive oil 1-2 5-8 crackers for potato: Assemble lettuce on a plate or tray. Place potato slices on top, trying to keep intact round discs. For the sauce huancaína. In a blender or food processor, place cheese garlic, evaporated milk and chili paste, stir until smooth. Add 2 yolks of hard boiled eggs, and a few crackers. While blender is running, add 1 T of oil. Check the consistency. There should be about the consistency of thin cake batter. If you need more thickening, add more crackers and oil. Check seasoning, if using feta cheese, it might need salt, you can also add a little more pepper if you like spicy. To serve, pour sauce over potatoes and lettuce. Garnish with the remaining 2 hard-boiled eggs, cut into wedges and black olives.

Ceviche （Cuisine: South American ）酸橘汁腌鱼

The Art of Peruvian Cuisine $49.95 …

The Great Ceviche Book $17.95 Ever the innovator, Douglas Rodriguez was the first American chef to give ceviche the attention it deserves, creating such signature dishes as Spicy Shrimp Ceviche with Popcorn and the decadent Squid Ceviche in Black Ink Sauce. His New York restaurant, Chicama, is a temple to the bright, clean flavors of this remarkably simple dish, and patrons crowd around the ceviche bar to marvel at the day’s o…