Causa Limeña

Method

1. 1

   Boil the potatoes in their skins until completely tender, about 20 minutes. Peel while warm and pass through a ricer into a bowl.

   💡 Ricing warm potatoes gives the fine, fluffy mash a causa needs — a masher leaves lumps that crack the layers.

2. 2

   Let the mash cool, then work in the lime juice, aji amarillo paste, oil and salt until the dough is smooth, glossy and vividly yellow.

3. 3

   Toss the avocado slices with a squeeze of lime and mix the diced onion with the mayonnaise.

   💡 Lime on the avocado keeps the middle layer green under the fridge's watch.

4. 4

   Press half the potato dough into an oiled dish in an even layer, cover with avocado and the onion mayonnaise, then seal with the remaining potato.

5. 5

   Chill for at least 1 hour so the layers set firm.

6. 6

   Cut into neat squares and garnish with sliced egg and black olives before serving cold.