Causa Limeña

Ingredients

• •3 lb yellow potatoes (or Yukon gold), peeled
• •1/4 cup aji amarillo paste
• •1/4 cup vegetable oil
• •Juice of 3 limes
• •Salt and white pepper, to taste
• •2 avocados, sliced
• •2 cups cooked chicken, shredded, mixed with 1/2 cup mayonnaise (or 2 cans tuna with mayonnaise)
• •Hard-boiled eggs, olives, and lettuce, for garnish

Steps

1. 1.Boil the potatoes in salted water until very tender, about 20 minutes, then while they're still hot, peel and pass them through a potato ricer or mash until completely smooth - working with hot potatoes is essential, since they absorb the lime juice and aji amarillo paste much more evenly than cooled ones.
2. 2.Mix the warm mashed potatoes with the aji amarillo paste, oil, lime juice, salt, and white pepper while still warm, so the seasoning absorbs fully instead of sitting on top, since chilling the potatoes first would dull the acidity.
3. 3.Press half the seasoned potato mixture into the base of a rectangular mold or ring lined with plastic wrap.
4. 4.Layer thin slices of avocado over the potato base, then spread the chicken or tuna salad filling evenly on top.
5. 5.Press the remaining potato mixture over the filling to seal, smoothing the top.
6. 6.Chill the causa for at least 1-2 hours until firm, then unmold and garnish with hard-boiled egg slices, olives, and lettuce before slicing and serving cold.