Shrimp and Salsa Criolla Causa

Ingredients

• 2 pounds Yellow potatoes (Yukon Gold)
• 3 tablespoons Aji Amarillo paste
• 0.5 cup Lime juice
• 3 tablespoons Vegetable oil
• 1 pound Large shrimp, peeled and deveined
• 1 large Red onion, thinly sliced into feathers
• 0.25 cup Fresh cilantro, chopped
• 1 teaspoon Habanero or Fresno chili, minced(optional)
• 0.25 cup Mayonnaise
• 1 whole Avocado, sliced
• 1 teaspoon Salt

Instructions

1. 1

   Boil the potatoes in salted water until tender, then peel and pass them through a ricer while still warm for a smooth texture.

2. 2

   Mix the potato mash with the aji amarillo paste, 3 tablespoons of lime juice, oil, and salt; knead until the dough is uniform and chilled.

3. 3

   Poach the shrimp in boiling salted water for 2-3 minutes until pink, then immediately shock in ice water and pat dry.

4. 4

   Prepare the Salsa Criolla by mixing the sliced red onions, remaining lime juice, cilantro, and minced chili; let it marinate for 10 minutes.

5. 5

   Toss the chilled shrimp with mayonnaise and a pinch of salt in a small bowl.

6. 6

   Using a ring mold, press a layer of the potato mixture into the bottom, followed by a layer of sliced avocado.

7. 7

   Add a second layer of the potato mixture on top of the avocado and press down gently to stabilize.

8. 8

   Top the final potato layer with the creamy shrimp and a generous spoonful of the zesty Salsa Criolla before removing the mold.