Golden Shrimp Causa with Aji Amarillo, Avocado, Botija Olives, and Crunchy Toasted Corn

Instructions

1. 1

   1. Place the yellow potatoes in a pot with enough water and 4 g salt. Bring to a boil and cook over medium heat for 15 to 18 minutes, until very tender. Drain well and let the steam escape for 2 minutes.

2. 2

   2. Mash the potatoes while still hot until smooth. Mix with 30 g (2 tbsp) aji amarillo paste, 30 ml (2 tbsp) vegetable oil, 45 ml (3 tbsp) lime juice, 2 g (1/2 tsp) black pepper, and 2 g (1/2 tsp) salt. Set aside and let it cool slightly.

3. 3

   3. Heat a skillet over medium-high heat and add 15 ml (1 tbsp) vegetable oil. Add the garlic and 50 g red onion; sauté for 1 minute. Add the shrimp, 15 g (1 tbsp) aji amarillo paste, 15 ml (1 tbsp) lime juice, and 2 g (1/2 tsp) salt. Sauté for 3 to 4 minutes, until the shrimp are pink and cooked through. Remove from the heat and let cool slightly.

4. 4

   4. Combine the cooked shrimp with the mayonnaise, botija olives, the remaining red onion, and half of the chopped cilantro. Adjust with an extra pinch of salt if needed.

5. 5

   5. For a neater finish, place a ring mold on a plate. Spread a first layer of the potato mixture, pressing gently with a spoon. Add a layer of avocado and then the shrimp filling. Cover with another layer of potato and smooth the top. Repeat for all 4 servings.

6. 6

   6. Finish each causa with the remaining fresh cilantro and the crunchy toasted cancha corn on top. For a fresher presentation, serve over lettuce leaves if desired.

7. 7

   7. Serve immediately at room temperature, or chill for 10 minutes so it firms up before serving. If you prefer a slightly warm presentation, do not chill the potato mixture and assemble the causa just before serving.