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ing fruit of a cactus native to Peru. Add prawns are known for their sweet fla‐
the spicy kick from the jalapeno and vors, while the mashua, a root veg‐
the contrasting temperatures of the etable from high in the Andes, is nutty
scallops and bright green sauce, and and crunchy. The contrasts in tex tures
this dish soars. and tastes were a palate-pleasing sur‐
Merito’s river prawn and mashua prise.
was Ron’s favorite–mostly because it
looked fried. The freshly caught river
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