Peruvian Avocado Causa Rellena (Layered Potato Tower)
Instructions Into a large bowl, press the cooked potatoes through a ricer (or mash the cooked potatoes) and mix with the oil, chili paste, and 1 tablespoon lime
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at avocadosfromperu.com.
Cooking tools:
- Potato ricer
- Cake ring
- Potato masher
- Mixing bowl
- Pot
- Stove
- Chef's knife
- Cutting board
- Slotted spoon
- Colander
- Paper towel
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 2 pounds Yukon gold or other yellow-flesh potatoes, boiled until soft, peeled
- 2 tablespoons each vegetable and olive oil, combined
- 1 ½ tablespoons yellow chili paste (aji amarillo)
- 2 tablespoons lime juice, divided
- Salt
- pepper
- 1 small red onion, peeled
- ½ cup mayonnaise
- 1 Peruvian avocado, pitted, peeled, and sliced
- 1 1/4 pounds medium shrimp, cooked and peeled, divided
- 2 hardboiled eggs, peeled and sliced
- ¼ cup olives
- Baby lettuce leaves for garnish
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