Causa limeña

• 3 u Egg (to garnish)
  Swaps (2)
• 1 kg Potato (yellow-fleshed and floury)
  Swaps (1)
• Salt (to taste)
• Black pepper (to taste)
• 0.5 u Red Onions (very finely chopped)
• 5 tablespoons Vegetable Oil
• 3 u Lime (juice only)
  Swaps (1)
• 2 u Avocado (ripe)
• 3 sprigs Parsley (to garnish)
• 8 u Black Olives (botija or Kalamata)
• 400 g Chicken Breast (or 2 tins of well-drained tuna)
  Swaps (2)
• 6 tablespoons Mayonnaise
  Swaps (2)
• 3 tablespoons Ají amarillo paste (or to taste)

Instructions

1. 1

   Wash the potatoes and boil them whole, in their skins, in salted water until a knife slides in easily.

   25 min

2. 2

   Meanwhile, poach the chicken breast in gently simmering salted water, let it cool a little and shred it finely. Boil the eggs for 10 minutes as well and cool them in water.

   20 min

3. 3

   Peel the potatoes while still hot and pass them through a ricer. Let the mash cool until just warm.

   15 min

4. 4

   Gradually add the ají paste, the oil and most of the lime juice, kneading with your hands until you have a smooth dough that does not stick. Taste and adjust the salt, ají or lime: it should be well seasoned with a tangy edge.

   5 min

5. 5

   Mix the chicken with the mayonnaise and red onion and season. Slice the avocados and sprinkle them with the rest of the lime juice so they do not discolour.

   5 min

6. 6

   Line a loaf tin with cling film (or use individual rings). Spread in half the potato dough, cover with the chicken and then the avocado, and finish with the rest of the dough, smoothing the top.

   10 min

7. 7

   Chill for at least an hour to firm up. Turn it out, garnish with sliced egg, olives and parsley and cut into portions with a wet knife.

   60 min