Serves 4

1/4 cup lemon juice
Salt and pepper, to taste
Cayenne pepper, to taste
1 medium onion, chopped
8 medium potatoes, boiled
3 cups queso fresco
2 yellow chilies
1/2 teaspoon turmeric
1 1/2 cups cream
1/3 cup olive oil
Lettuce leaves
4 eggs, hard boiled
8 black olives

In a bowl, combine the lemon juice, salt, pepper, cayenne, and onion. Set aside for 1 hour to marinate. Boil potatoes; drain, peel and keep warm. In a food processor, combine the cheese, chilies, turmeric, and cream. Blend until smooth. Heat oil in skillet. Add cheese mixture, stir until smooth. Line platter with lettuce leaves, and place potatoes on top of the leaves. Drizzle with sauce. Arrange the eggs and olives on top. Drain onion mixture and sprinkle over dish.