Sweet lump crab meat filling contrasted with the salty punch of Peruvian purple olives.
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Boil the potatoes in salted water until tender, then peel and pass them through a potato ricer while still warm to ensure a smooth texture.
Let the mashed potatoes cool completely, then mix in the aji amarillo paste, lime juice, vegetable oil, and salt until a smooth, malleable dough forms.
In a separate bowl, gently fold the lump crab meat with the mayonnaise, minced red onion, and a touch of lime juice, being careful not to break the crab chunks.
Lightly grease a ring mold or a rectangular baking dish with oil to prevent sticking during the assembly process.
Press half of the potato mixture into the bottom of the mold to create an even base layer about 1 inch thick.
Layer the sliced avocado over the potato base, followed by the crab meat mixture and a generous scattering of the sliced Botija olives.
Top with the remaining potato mixture, smoothing the surface with a spatula or the back of a spoon.
Chill for at least 30 minutes before unmolding and garnishing with hard-boiled egg slices and additional Botija olives.
