Causa Limeña

Step by stepInstructions

1. Boil the potatoes in salted water for 15 to 20 minutes until completely tender, then drain and mash while still hot until perfectly smooth with no lumps.
2. Stir the aji amarillo paste, lime juice, oil, and salt into the warm mash, mixing until the color is even; the mixture should be stiff enough to hold its shape.
3. Let the potato mixture cool completely, then divide it into two equal portions.
4. Mix the shredded chicken with the mayonnaise and a pinch of salt to make the filling.
5. Press half of the potato mixture into the bottom of a lined 8-inch square pan or ring mold, smoothing the top.
6. Spread the chicken filling over the potato base and top with the avocado slices.
7. Press the remaining potato mixture on top and smooth it into an even layer, then chill for at least 1 hour until firm.
8. Unmold onto a platter, slice with a sharp knife, and garnish with egg slices and olives before serving cold.