Causa Limeña

1. Boil the unpeeled potatoes in salted water for 20 to 25 minutes until a knife slides through easily, then drain, peel while still warm, and pass through a ricer or mash until completely smooth.
2. While the potato is warm, work in the aji amarillo paste, the oil, the juice of the limes, and salt and pepper to taste, kneading until the mass is silky, evenly yellow, and pliable, then let it cool to room temperature.
3. For the filling, mix the shredded chicken, which should have been cooked through to an internal 74C, with the mayonnaise, the juice of half a lime, and a pinch of salt, and finely dice the avocado and slice the red onion thinly.
4. Line a loaf pan or a ring mold with cling film, press in a third of the potato as the base layer, smooth a layer of the chicken salad over it, add the avocado, then press in another third of potato.
5. Add the final layer of potato, smooth the top, and chill the assembled causa for at least 1 hour so the layers set firmly enough to slice or unmold cleanly.
6. Unmold, garnish the top with sliced hard-boiled egg, black olives, and rings of red onion, and serve cold cut into neat portions.

You'll use: Pan · Large pot · Saucepan