Causa limeña

Ingredients

• 900 g starchy potatoes
• 3 tbsp ají amarillo paste
• 3 pieces limes
• 4 tbsp sunflower oil
• to taste fine sea salt
• to taste freshly ground black pepper
• 300 g boneless, skinless chicken breasts
• 4 tbsp mayonnaise
• 1 piece red onion
• 1 piece ripe avocado
• 2 pieces eggs
• 8 pieces pitted black olives
• 0.25 bunches flat-leaf parsley
• 1.5 l water

Method

1. Boil the whole potatoes in a pot of salted water until easily pierced with a knife, then drain and let cool just enough to handle.
2. Poach the chicken in gently simmering water until cooked through and tender, then let cool slightly and shred finely.
3. Hard-boil the eggs until the yolks are fully set, transfer to cold water, peel, and set aside for assembly.
4. Peel the warm potatoes and press them finely through a potato ricer. The texture should be smooth, dense, and free of lumps.
5. Fold the ají amarillo paste, lime juice, oil, and salt into the potato mash, mixing until you have a smooth, pliable, bright yellow dough that is lightly glossy and tangy.
6. Toss the shredded chicken with the mayonnaise, very finely minced red onion, black pepper, and a splash of lime juice. The chicken salad should be creamy but hold its shape.
7. Line a loaf pan or ring molds with a layer of seasoned potato dough, top with the chicken salad and a layer of lime-dressed sliced avocado, then finish with the remaining potato dough, pressing gently to compact.
8. Refrigerate until thoroughly chilled and firm to the touch, then gently unmold.
9. Garnish with hard-boiled egg wedges, pitted black olives, and flat-leaf parsley before serving. The surface should look neat, fresh, and slightly glossy.

Nutrition

Per serving

Energy

525.8 kcal

Protein

21.45 g

Carbohydrate

38.09 g

Fat

32.54 g

Fibre

7.37 g

Calcium

60.85 mg

Iron

2.34 mg

Magnesium

16.98 mg