Zesty potato base topped with poached shrimp and a red onion lime relish.
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Boil the potatoes in salted water until tender, then peel and pass them through a ricer while still warm for a smooth texture.
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.
Poach the shrimp in boiling salted water for 2-3 minutes until pink, then immediately shock in ice water and pat dry.
Prepare the Salsa Criolla by mixing the sliced red onions, remaining lime juice, cilantro, and minced chili; let it marinate for 10 minutes.
Toss the chilled shrimp with mayonnaise and a pinch of salt in a small bowl.
Using a ring mold, press a layer of the potato mixture into the bottom, followed by a layer of sliced avocado.
Add a second layer of the potato mixture on top of the avocado and press down gently to stabilize.
Top the final potato layer with the creamy shrimp and a generous spoonful of the zesty Salsa Criolla before removing the mold.
