Classic causa topped with fresh white fish ceviche and a creamy leche de tigre sauce.
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Boil the potatoes in salted water until tender, peel while hot, and pass through a fine ricer twice to ensure a completely smooth texture.
Knead the potato mash with aji amarillo paste, 1/4 cup lime juice, oil, and salt until it forms a smooth, malleable dough; let it cool completely.
Prepare the Leche de Tigre base by blending 2 tablespoons of fish scraps, a splash of lime juice, fish stock, evaporated milk, and a touch of ginger; strain through a chinois.
In a chilled stainless steel bowl, toss the cubed fish with salt and the remaining lime juice, allowing the citric acid to cook the proteins for exactly 2 minutes.
Fold the julienned onions, minced chili, and cilantro into the fish mixture, then stir in the prepared Leche de Tigre base to create a creamy sauce.
Using a ring mold, press a layer of the potato mixture into the bottom, add a thin layer of sliced avocado, and top with another layer of potato.
Carefully remove the mold and generously spoon the fresh ceviche and its creamy sauce over the top of the causa stack.
Garnish with a single cilantro leaf and a drop of aji amarillo oil for a professional Masterchef finish.
